Green Chile Chicken

I really enjoy Mexican food, but have not been able to get much of it in Colorado so I end up making it myself most of the time. I decided to make some green chile chicken with some canned green chiles and salsa verde. To get this chicken really moist you have to cook it low and slow, it takes awhile, but it is totally worth it. This chicken would go well in tacos, burritos, enchiladas or, as I did, on a tostada.

Green Chile Chicken

Servings: 3-4

Prep Time: 10 mins
Active Cook Time: 15 mins
Total Time: 2 hrs 25 mins

Ingredients
olive oil

half of a white onion, roughly chopped

4 cloves of garlic, diced

2-3 chicken breasts
cumin, salt, pepper, to taste
1 - 7oz can diced green chiles
1/2 cup salsa verde
juice and zest of half a lime

Directions
Preheat oven to 275F.
Heat a dutch oven or cast iron pan on medium high heat. Add oil to coat the bottom. Once the oil is hot add the onions and sautee until translucent. Add the garlic and cook for another few minutes. Remove the onions and garlic from the pan.
Sprinkle chicken breast with cumin, salt and pepper. Add more oil to the pan, if necessary, and add the chicken and brown, about 3 minutes on each side. Add the onions and garlic back to the pot. Add the green chiles, salsa verde and lime juice/zest.
Cover and place in the oven for 2 hours. Flip breasts after 1 hour. When there is 30-45 mins left check to see if there is a significant amount of liquid left, if so then remove the cover. Let chicken cool and then shred and add back to the green chile mixture.

Serving Suggestion
For a chicken tostada, take a corn tortilla and toast it until crispy. Spread with refried black beans and top will the green chile chicken. Other toppings could include: avocado, onion, cilantro, lettuce, lime, queso fresco or cotija cheese.