INSTRUCTIONS:
Prepare the Peppers:
- Roast the poblano and jalapeño peppers over an open flame or under the broiler until the skins are charred and blistered, turning them occasionally to ensure even cooking.
- Place the roasted peppers in a bowl and cover them with plastic wrap. Let them steam for 5-10 minutes to loosen the skins.
- Once cooled, peel off the skins, remove the seeds and stems, and dice the peppers.
Make the Gallo Verde:
- In a blender or food processor, combine the diced poblano and jalapeño peppers, cilantro, chopped onion, minced garlic, lime juice, salt, and pepper. Blend until smooth to create the Gallo Verde sauce.
Cook the Chicken:
- Season the thinly sliced chicken breasts with salt and pepper to taste.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken slices to the skillet and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
Add the Gallo Verde Sauce:
- Once the chicken is cooked, pour the Gallo Verde sauce over the chicken in the skillet, stirring to coat the chicken evenly.
- Reduce the heat to low and let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld together.
Serve and Enjoy:
- Serve the Gallo Verde chicken hot with warm corn tortillas, sliced avocado, chopped fresh cilantro, and lime wedges on the side.
- Allow each diner to assemble their own tacos by spooning the Gallo Verde chicken onto the tortillas and topping it with their desired garnishes.
- Enjoy this authentic taste of Mexico's culinary delights with family and friends, savoring every bite of the flavorful Gallo Verde chicken.
ENJOY IT!!
