Pechugas de Angel (AKA Trailer Park Chicken)
Course: EntréeCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
255
kcalThis is a versatile recipe that comes out shockingly good! You can use it as an Entrée served with beans and rice (which is my favorite way to have it!) or for: Burritos, Tacos, Enchiladas, Tortas, I’ve even used it in a omelet, really just about anything you can think of!
Ingredients
1-2 pounds boneless skinless chicken thighs
2 Teaspoons Grape Seed Oil
2 cloves Garlic
1 bunch green onion (roughly chopped)
1 bunch cilantro (roughly chopped)
16oz fat free sour cream
1 teaspoon salt (divided)
1/4 teaspoon black pepper
Directions
- If preparing the chicken as an entrée, pound to an even thickness, if preparing for another purpose chop into 1 inch pieces. Season with 1/2 teaspoon of salt.
- Preheat a large pan over high heat. Once hot add the oil. Then the chicken in an even layer.
- Once the chicken is browned, flip and brown the other side.
- While the chicken is browning add the garlic and remaining 1/2 teaspoon salt to a food processor and run until finely chopped, then add the green onion and cilantro and run the processor until chopped, then add the sour cream and run until everything is incorporated.
- Once the chicken is browned on both sides, lower the pan heat to medium and scrape out the food processor into the pan then flip the chicken to coat in the sauce.
- Cook for 5-10 minutes or until the chicken is cooked through.
- Once the chicken is cooked through, for an entrée, serve over rice with a generous portion of sauce. If using for another purpose, like enchiladas or tacos use in the way that you would like!
