INGREDIENTS:
Salsa verde:
1 kg of green tomatoes, peeled and washed (or canned)
4 chopped celery strips/stalks
8 cloves of crushed garlic
1 half of a white onion, finely chopped
2 cups of chicken soup
1 cup chopped green coriander
6 tablespoons of TABASCO® Green Hot Pepper Sauce
1 and a half spoon of salt
Mexican Style Chicken:
6 pieces of chicken breast, boneless and skinless
salt and pepper to taste
4 tablespoons of vegetable oil
1 half cup of pickled cep
1 cup of sliced zucchini, halved
1 cup of mushrooms, cut
GASKING:
1 half cup of Queso cheese (fresh cheese)
5-8 leaves of green coriander
PREPARATION:
Salsa verde: put the tomatoes, celery, garlic and salt in a small saucepan, cover everything with the chicken stock. Cook on medium heat for 20 minutes or until the vegetables are tender, remove the pan from the heat and let it cool.
Transfer everything to a blender and add the cilantro, TABASCO® Green Chili Sauce, salt and blend until everything is smooth. Set the salsa aside.
Mexican Style Chicken: Season chicken breast pieces with salt and pepper. In a large saute pan, heat the oil, then add the ceps and chicken breast pieces and leave everything until both sides of the chicken are golden. Remove the chicken from the pan and set aside. Add the zucchini and mushrooms to the pan and sauté them for 5 minutes. Add salsa verde and cook everything for 5 minutes. Add the chicken pieces and simmer until the chicken is done, about 25-30 minutes.