Chicken Verde

Let me give you all a moment to recover from the shock that I am actaully posting a recipe for this months recipe war....better?....take some deep breaths! I may not be able to try all of your recipes as written, but I tried a new ingredient just today for lunch and the result was so good, I just had to share.  I don't know why it is called Chicken Verde though...there is green from the peppers, but really the dominant color is the red from the tomatoes.  The ingredient I had never used is poblano peppers.

I know they're a pretty normal and common ingredient, but frankly? I'm scared of peppers.  I love my bell peppers of all colors, and I like salsa that someone else makes (doing all the pepper dirty work), but hot and spicy just isn't my thing.  These peppers are not too spicy, though! They have a different, deeper and more earthy flavor from green bells, and don't get all mushy when cooked.  I'll be using them again for sure.  So, here's the recipe:

• 3 Chicken Breasts
• 6 Lg. Tomatoes, chopped
• 2 Lg. Onions, chopped
• 2 Poblano Peppers, chopped
• 2-3 Cloves Garlic, chopped
• Salt
• Pepper
• Lime Juice

Boil chicken breasts in just enough water to cover for 45-60 minutes. During last 10 minutes of boiling, heat together the tomato, onion, garlic,  and poblano peppers until tomatoes become saucy, adding a bit of the chicken broth as needed. Remove chicken from water and shred.  Add chicken, salt, pepper, and lime juice to taste (I used one small lime) to tomato mixture, plus enough of the chicken broth to come just to the top of the other ingredients.  Cover and simmer for 1 hour.

Yum!

I have to admit that I was skeptical of boiling the chicken for almost 2 hours by the time this recipe was complete, but it was so tender and good! All the flavors blend together and create the most delicious meal! I think this recipe would be really forgiving, too.  You could increase/decrease any of the ingredients according to your individual tastes.  I personally left the black pepper completely out!