step 1
Peel and cut half of the White Onion (1) into half inch diced pieces, and set aside.
step 2
Cut Tomatillos (6) in half, and set aside.
step 3
Remove the stem from the Jalapeño Pepper (1) and cut into half inch diced pieces, and set aside.
step 4
Portion out two sprigs of Fresh Cilantro (1 cup) for garnish. Remove leaves from the remaining cilantro, discard the stems, and roughly chop the leaves.
step 5
Finely chop the Shallot (1) and set aside.
step 6
Finely chop four cloves of Garlic (4 cloves) and set aside.
step 7
Roughly chop Fresh Baby Spinach (2 cups) and set aside.
step 8
Cut the Zucchini (1) into half inch pieces, and set aside.
step 9
Dice the Poblano Pepper (1) into half inch pieces, and set aside.
step 10
In a small saucepan over high heat, add the tomatillos, jalapeño, the remaining two cloves of Garlic (2 cloves), half of the chopped onion, Salt (1/2 tsp) and Water (2 cups) Bring to a boil.
step 11
Simmer for five minutes.
step 12
Drain, and place contents in a blender. Let cool for ten minutes.
step 13
Add the cilantro leaves and pulse carefully until smooth, then set aside.
step 14
Pat Skinless Chicken Breasts (8 oz) dry with paper towels. Cut into one inch diced pieces and place in a medium bowl. Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
step 15
In a small bowl, add the Chicken Base (1 pckg) and Water (1 3/4 cups) Stir to combine.
step 16
In a medium saucepan over medium high heat, add Vegetable Oil (1 Tbsp) Add the Jasmine Rice (3/4 cup), shallots, and chopped garlic, and cook for two minutes until golden.
step 17
Add the chicken broth, White Cooking Wine (4 Tbsp), and Salt (1/2 tsp) Bring to a boil.
step 18
Cover and cook for fifteen minutes.
step 19
Turn off heat and add the spinach. Stir and keep warm for plating.
step 20
In a medium saucepan over medium high heat, add Vegetable Oil (1 Tbsp) When hot, add the zucchini.
step 21
Cook for three minutes, then remove from pan and set aside.
step 22
Add the chicken and cook for two minutes.
step 23
Add the remaining onions and poblano peppers and cook for three minutes.
step 24
Add the zucchini back to the pan. Pour the salsa into the pan, and simmer for four minutes.
step 25
Remove from heat and keep warm.
step 26
In the center of two places, place the spinach garlic rice. Add the chicken verde on top of the rice. Spoon Sour Cream (2 Tbsp) on top. Garnish with cilantro sprigs.
