2 chicken breasts
put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.
Sauce:
2 cloves garlic minced
dice half an ancho chile
4-5 diced tomatillos
cilantro to taste
Put in saucepan with 1 tbs canola oil and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 1-2 ripe avocados mashed with 1 tbs lime juice
Mix chicken into sauce
I served with:
Butternut squash, peeled seeded and diced that I boiled and smashed with a little olive oil and the other half of the ancho chile. If you want the squash sweeter (which I may do next time), roast the squash in the oven at 350 with a little oil on it instead of boiling to bring out the natural sugars to caramelize a little.
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Keep up with the recipes, the chile and chicken recipes are awesome....my chicken and broccoli every night starts getting old, this is a big help.
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