Back to Recipes
An easy dish for a busy weeknight.
2 large boneless skinless chicken breasts, cut into 2 inch pieces
1 tablespoon olive oil
1 yellow onion chopped into 1inch pieces
2 cloves garlic chopped
1 teaspoon cumin seeds
½ teaspoon dried oregano
2 teaspoons ground cumin
1 15 oz can organic chopped tomatoes
1 6 oz can whole green chilis, drained and chopped
1 7 oz can salsa verde
3 cups low sodium chicken broth
Lime zest, sour cream
Heat olive oil in a large stainless steel pot over medium high heat. Add chicken, in batches if necessary, and cook almost all the way through on both sides. Add onion and garlic, sauté for 5 minutes or until softened. Add spices and stir for 30 seconds.
Add tomatoes, green chilis, salsa verde and broth. Bring to a boil and simmer for 20-30 minutes. Serve with a grating of lime zest and a dollop of sour cream. Very good with warm flour tortillas or over whole wheat couscous.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927