CHEF JEFF — ONE BYTE AT A TIME: Chicken Verde

If you’re in a crunch for time, try this Tex-Mex recipe from San Francisco food blogger Simran Singh, co-founder of the blog A Little Yumminess.

Chicken Verde

2 tablespoons vegetable oil

2 pounds chicken thighs or breasts, cut into bite-size cubes

1 tablespoon cumin

Red pepper flakes, salt and pepper, to taste

2 16-ounce bottles Frontera Grill or similar tomatillo salsa

½ to 1 cup chicken stock or water (optional)

Heat oil in skillet. Sprinkle chicken with cumin, red pepper flakes, salt, pepper. Saute chicken for 5 to 6 minutes until it gets some color, caramelizes. Dump chicken in slow cooker with salsa, stock. (Stock thins mixture, makes it soupier.) Cook on high for 3 hours or low for 6 hours. Or place in large pot on stovetop, bring it to boil, then lower heat, simmer for 30 minutes. Serve over rice, or wrapped in tortillas with your favorite burrito toppings. It also freezes well.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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