Mexican Style Chicken in Salsa Verde | TABASCO® Recipes

Ingredients

• 6 tablespoons TABASCO ® brand Green Jalapeño Pepper Sauce
• 1 1/2 pounds fresh tomatillos, peeled from husk and washed
• 4 celery ribs, trimmed and roughly chopped
• 8 garlic cloves, smashed
• 1/2 white onion, roughly chopped
• 2 cups chicken stock
• 1 cup fresh cilantro, chopped
• 1 1/2 tablespoons kosher salt
• 6 chicken breasts, boneless and skin on
• Kosher salt and fresh black pepper, to taste
• 4 tablespoons vegetable oil
• 1/2 cup pearl onions
• 1 cup zucchini squash, sliced into half moons
• 1 cup oyster mushrooms, trimmed*
• 1/2 cup queso fresco
• 5-8 sprigs of fresh cilantro leaves