Pollo con Salsa (Salsa with Chicken)
Serves 6
| 1 lb | boned and skinned chicken breast halves |
| 3/4 cup | water |
| 1 tbsp | lemon juice |
| 1/2 cup | onion -- chopped |
| 1 tsp | minced garlic |
| 4 oz | Arriba! Red Salsa |
| 1/4 cup | fresh cilantro leaves -- chopped |
| 10 | tomatillos, husked -- finely chopped |
| salt to taste |
Put chicken, water and lemon juice into a small nonstick skillet.
Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink and juices run clear.
Strain (reserve broth for another use) and let chicken cool.
Dice the chicken.
Combine onion, garlic and Arriba! Red Salsa in 2-quart saucepan.
Cook, stirring often, about 3 minutes, until onion softens.
Stir in tomatillos.
Do not cover.
Cook over medium-low heat about 5 minutes, until tender.
Stir in chicken, salt and cilantro.
Serve warm or at room temperature.
