Serves: 4
Total Calories: 487
1. In a medium saucepan, simmer the chicken with the chicken broth, over medium-low heat until the chicken is no longer pink inside, about 12 minutes. Remove the chicken to a bowl, cover and let stand while making the sauce. Reserve the broth.
2. In a skillet, heat the oil and cook the onion and garlic until softened, 3 to 4 minutes. Scrape the mixture into a blender or food processor. Add the tomatillos, serranos, cilantro, oregano, cumin, sugar, and 1/4 cup of the chicken broth. Purée until smooth.
3. Transfer the mixture to a saucepan and cook about 8 minutes, stirring, to reduce the liquid and blend the flavors. Add salt and pepper. Shred the cooled chicken and mix with the sauce. Use as a filling for burritos or tacos. Store the remaining chicken broth for another use.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shredded Chicken in Green Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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