Chicken Chile Verde

We have enjoyed this dish many times in our almost 7 years of being together, and it's another favorite of mine from my mother-in-law's kitchen. I finally sat down and watched my husband with notepad and pen in hand while he made this, so it could be recorded somewhere other than his brain, and so I had a remote shot at being able to make it myself. It's a wonderfully comforting dish with great flavor from the tomatillos and cilantro. 

Chicken Chile Verde

• 5 cloves garlic, peeled
  
• 2 jalapenos, stem removed (and seeded if necessary to reduce the heat)
• 10 tomatillos, husks removed and rinsed
• 1/2 of a large white onion, quartered
• 1/3 cup fresh cilantro, rinsed
• 4 tablespoons vegetable oil
• 5-6 small boneless, skinless chicken breast, cut into 1" cubes

1. Place garlic, jalapenos, tomatillos, and onion in a large stock pot with just enough water to cover.  Bring to a boil (see step 3) over medium heat, and cook, uncovered, for about 25 minutes. 
2. Add contents of the pot to a blender along with 1/2 cup water and cilantro.  Puree until smooth, being  careful to allow steam to escape while blending or you will end up with a newly decorated kitchen in a wonderful shade of green!
3. When tomatillo mixture reaches a boil, heat oil in a large skillet over medium heat.  Brown chicken until no longer pink, then drain skillet.  Add pureed tomatillo mixture to skillet, then add salt, to taste.  With the lid cracked, simmer over medium low heat for 30 minutes.  Serve with mexican rice and tortillas, garnished with lime for juicing.