Dinner · Mexican · 10 min
Pollo en Salsa Verde con Frijoles de la Olla
- Calories
- 676
- Protein
- 70g
- Carbs
- 69g
- Fat
- 10g
Ingredients
- 248.9 g Chicken breast, skinless, raw
- 106.1 g Beans, pinto, mature seeds, boiled
- 230.6 g Tomatillos, raw, chopped for sauce
- 60.0 g Corn tortillas
- 13.8 g Cilantro, fresh, chopped
Method
- 01Prepare the salsa verde: Simmer the tomatillos in a saucepan with a splash of water until they change from bright green to a soft, olive color. Blend until smooth with a handful of fresh cilantro and a pinch of salt.
- 02Season the chicken breasts and sear them in a hot pan until golden brown on both sides. Pour the salsa verde over the chicken, cover, and reduce heat to low. Braise for 10-12 minutes until the chicken is tender and cooked through.
- 03While the chicken braises, warm the pinto beans in a small pot, mashing a few to create a creamy texture. Season with salt to taste.
- 04Warm the corn tortillas on a dry comal or skillet until they are pliable and slightly charred at the edges.
- 05To plate, place the chicken breast in a shallow bowl, smothering it in the vibrant green salsa. Serve the pinto beans on the side, garnished with extra cilantro. Serve with the warm tortillas to scoop up the remaining sauce.
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