Hähnchen in grüner Salsa

Zutaten

• 2 lb chicken breast (cut into small chunks)
• 1 lb zucchini (cut into chunks)
• 1 small onion (sliced)
• 2 jalapeño peppers (cut into strips, seeds and veins removed)
• 3 Tbsp olive oil
• salt and pepper (to taste)
• 1/2 lb tomatillos (or 1 small can cooked tomatillos)
• 1 small zucchini (cut in half)
• 3 serrano peppers (see notes)
• 1 small bunch cilantro
• 1 small onion (cut in half)
• 2 garlic cloves (peeled)
• 1/4 tsp cumin (seeds or ground)
• 1 tsp oregano

Zubereitung

1. 1

   Place tomatillos, chilies, and the zucchini cut into half in a pot, cover with water and boil until tomatillos and zucchini are cooked through. Drain and allow to cool down.

2. 2

   Place the cooked ingredients in a blender along with cilantro, onion, garlic, cumin, oregano, and 1 teaspoon of salt.

3. 3

   Pour 1 ½ cups of water and blend until you'll have a smooth sauce. Set aside.

4. 4

   Heat the olive oil in a large cooking pan over medium heat.

5. 5

   Add zucchini chunks, jalapeño strips, and sliced onions. Cook stirring constantly until onions and chilies are slightly softened.

6. 6

   Make some room in the middle of the pan. Add the chicken and season with salt and pepper.

7. 7

   Cook the chicken for about 5 minutes or until no longer pink.

8. 8

   Pour over the salsa verde and mix well to combine all ingredients.

9. 9

   Bring to a simmer and cook for 15 minutes, mixing from time to time.

10. 10

    Adjust seasonings and turn off the heat. Serve with a side of rice or your favorite side dish.