Ingredients
2 lbs chicken breast, skinless and boneless
14oz can fire roasted tomatoes
4 cloves garlic with skins
1.5 T jarred jalapenos
1 cup chicken broth
Salt and pepper
1 teaspoon each coriander, cumin and chili power
Olive oil
Fresh cilantro
Preparation
Combine the coriander, cumin and chili powder and sprinkle evenly on the chicken. Set aside.
Roast the garlic in a dry frying pan for approximately 15 minutes or until charred. Remove the outer paper skin.
Combine the tomatoes, jalapenos and garlic in a blender or emulsifier. Set aside.
Heat the oil in a large sauce pan. Sear the chicken, approximately 4 minutes a side. Do it in 2 batches if necessary. Remove the chicken and set aside.
Add the tomato salsa and chicken broth to the pan and bring to a boil. Should only take a minute or so. Add the chicken and cook until done, approximately 12-15 minutes.
Sprinkle the fresh salsa on top. Service with rich and/or black beans.
