1 onion sliced
8 tomatillos, chopped (from my garden)
10 cherry tomatoes chopped (from my garden)
8 shishito peppers, chopped (from my garden)
1-2 containers salsa verde
4 boneless skinless chicken thighs, just barely cooked and shredded
salt and pepper to taste
8 tomatillos, chopped (from my garden)
10 cherry tomatoes chopped (from my garden)
8 shishito peppers, chopped (from my garden)
1-2 containers salsa verde
4 boneless skinless chicken thighs, just barely cooked and shredded
salt and pepper to taste
Cook chicken thighs at 350 F for 25 minutes; set aside to cool. Shred when cool. Sauté onion, shishitos, tomatoes and tomatillos till softened. Add shredded chicken and two containers of salsa verde. Stir and cook on low till warmed through. Serve over rice so none of the flavorful sauce is wasted. Garnish as you wish. This was absolutely delicious. We'll be having left overs today. (link to photo below photo)
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