Chicken Chile Verde

It's the beginning of May and the weather here is dry & HOT.  It's been over 100* (yes, I said the beginning of May) OUCH!  As any Texan knows, when it's hot outside, it's time to eat Mexican food.  The heat in your mouth & belly kinda makes the heat of the day not-so-bad.  Well, that's what they say.
Maybe it's that I'm a little strange.  I do crave ice cream, but only on really cold days.  (so basically, I never crave it)
My kids have been a little sick for the past week, they've caught 'the crud'.  When they don't feel well, appetites normally get small.  Days like today, I've gotta pull out something they LOVE, so they'll get full bellies (and hopefully be able to sleep through the coughs & sneezes).  For me, a guarantee knock-outta-the-park is my chile verde made with pork loin.  Sadly, my freezer has no pork in it (ah shucks, a reason to go shopping), so I'm going to try it with chicken.

Ok friends, I'm going to teach you how to make a DELICIOUS green sauce aka chile verde.  It's great with chips, it's great with a little sour cream to make a dip, and it's also great as a sauce to slow cook pork (trying chicken).

Ingredients:
(pre-heat oven to High Broil)

* Dozen or so tomatillos
* Bunch of cilantro
* Couple of japalenos (depending on how spicy you want it)
* Chicken broth
* 4 cloves of garlic

Tomatillos are part of the tomato family, but they're green & they come in a husk.  They're quite simple to prepare.  Simply remove the husks (perfect job for a 2 & 3 year old!) and wash the tomatillo.  We have an assembly line.  Elizabeth (2) removes husk, Daniel washes the tomatillo under the RO (makes West Texas water clean), then I cut in half and place cut side up on a cookie sheet.  I also add a couple of jalapanos to the cookie sheet & roast together.  Drizzle EVOO (olive oil) on top of everything.  Sprinkle sea salt & place into your oven.  Word to the wise, if you're being silly & have fake eyelashes on, when you open the oven door with the broiler on high, your eyelashes feel like they have melted to your eyeball.

You know when everything is done when the skin beings to turn black.  You'll need to turn the jalapanos after about 7 min of cooking, then cook another 5-10 minutes.

Put the tomatillos into a bowl.  Grab the japs, cut off the stems, then cut in half.  Remove the seeds & the black skin.  The skin should just pull off, as it's been blistered from the pepper.  Add to the bowl.  I normally add around 5 cloves of garlic, but today I had the most MASSIVE garlic clove, so I only used 2.  And a bunch of cilantro leaves (I pull the leaves off the stems & throw the stems away).  With a hand blender, make sure everything gets good & blended.  Add 1.5 cups of chicken broth and blend a bit more.     TAAAA`DAAAAAA...there's your green salsa!

Now for the chicken:
I had a package of chicken breasts, there were 3 total: 1 for Dan, 1 for me & 1 for Daniel & Elle = PERFECT!
Cut the chicken into bite size pieces and cover with salt and pepper.

Now is the easy part.  In a dutch oven (or any medium size pot).  Put EVOO into the pot & put onto low to medium.  Add chicken and cook about 7 minutes and flip.  Once both sides of the chicken have been seared, add your green salsa!  And cook for a couple of hours.
Once it's finished, feel free to add sour cream...it really goes well with the flavor of the sauce!