Cooking Instructions
1.
Peel and cut half of the
White Onion (1)
into half inch diced pieces, and set aside.
2.
Cut
Tomatillos (6)
in half, and set aside.
3.
Remove the stem from the
Jalapeño Pepper (1)
and cut into half inch diced pieces, and set aside.
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.
5.
Finely chop the
Shallot (1)
and set aside.
6.
Finely chop four cloves of
Garlic (4 cloves)
and set aside.
7.
Roughly chop
Fresh Baby Spinach (2 cups)
and set aside.
8.
Cut the
Zucchini (1)
into half inch pieces, and set aside.
9.
Dice the
Poblano Pepper (1)
into half inch pieces, and set aside.
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 (as needed)
and
Water (2 cups)
Bring to a boil.
11.
Simmer for five minutes.
12.
Drain, and place contents in a blender. Let cool for ten minutes.
13.
Add the cilantro leaves and pulse carefully until smooth, then set aside.
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 (as needed)
and
Ground Black Pepper (as needed)
.
15.
In a small bowl, add the
Chicken Base (1 pckg)
and
Water (1 3/4 cups)
Stir to combine.
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.
17.
Add the chicken broth,
White Cooking Wine (4 Tbsp)
, and
Salt (as needed)
Bring to a boil.
18.
Cover and cook for fifteen minutes.
19.
Turn off heat and add the spinach. Stir and keep warm for plating.
20.
In a medium saucepan over medium high heat, add
Vegetable Oil (1 Tbsp)
When hot, add the zucchini.
21.
Cook for three minutes, then remove from pan and set aside.
22.
Add the chicken and cook for two minutes.
23.
Add the remaining onions and poblano peppers and cook for three minutes.
24.
Add the zucchini back to the pan. Pour the salsa into the pan, and simmer for four minutes.
25.
Remove from heat and keep warm.
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.
