2 tsp Canola oil
1 lb Chicken pieces, skinned, boned
1/2 Onion, chopped
1 Garlic clove, minced
1 lb Fresh or 12 ounces canned tomatillos
3 Whole roasted green chilies, chopped
1/2 cup Apple juice
1 tbsp Fresh chopped cilantro
|
|
Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes.
Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@mnsinc.com> on Jun 09, 1997
|
|
