When lacking something, look at the ingredient list

I’ll admit that I’ve been missing some stuff from back home. My mom’s Mushrooms in Green Sauce is one of them, and I haven’t tried to emulate them just yet because the stores I frequent don’t carry tomatillo. Yes, I should go to the mexican store. When it stops snowing and I can bike there thank you very much.

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So when I was wandering in George’s site and found this Chicken Tomatillo recipe I was stoked. Now, he has two versions – one with home made salsa, which I’m pretty sure it’s a thousand times awesome (or at least, easier to manipulate) and one with store-bought salsa. I gave up and spent ten minutes in the aisle of Vitamin Grocers reading labels until I found a satisfactory salsa jar.

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Another thing that I loved about this recipe is how mexican it looks. Well, everything that has green, white and red gets classified as that, even though we share colors with Italy and I am babbling now and haven’t said anything about the recipe. Basically, a green pepper, a red pepper, a tomato and an onion, all of them sliced, tossed with mushrooms, salt, pepper, oregano, cumin, lime juice and the salsa.

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The chicken goes first – this is to allow the salsa to penetrate from the top into the chicken, and allow it to mix with the juices that will be released by the animal.

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Just like that.

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Six hours later (in low, like usual), the chicken comes out moist and tender… even probably to the point of destruction. That’s what happened to me, so I immediately took the veggies out, the chicken, and the sauce in three different containers, shredded the chicken and made lettuce wraps with the veggies and the sauce as sides. Awesome.

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