Shredded Chicken in Salsa Verde

In a medium pot, combine chicken breasts, half of the onion (roughly chopped), and half of the garlic cloves (smashed).

Pour in the chicken broth to cover the ingredients. Season with salt and pepper.

Bring the pot to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.

Once cooked, remove the chicken from the pot and set it aside. Reserve the poaching liquid.

In a large skillet over medium-high heat, add the avocado oil.

Add the tomatillos, the remaining half of the onion (chopped), the jalapeño, Anaheim pepper, and the remaining garlic cloves to the skillet.

Season the vegetables with salt and pepper and sauté, turning occasionally, until they are softened and charred in spots.

Pour the reserved chicken poaching liquid into the skillet with the charred vegetables. Bring to a simmer.

While the sauce simmers, shred the cooked chicken breasts using two forks.

Use an immersion blender to blend the salsa verde directly in the skillet until it reaches your desired consistency.

Stir in the dried Mexican oregano, fresh cilantro, and the juice of half a lime. Blend briefly to combine.

Add the shredded chicken to the salsa verde and stir to coat. Let it simmer for a few minutes to allow the flavors to meld.

Serve the shredded chicken in salsa verde over a bed of cooked white rice.

Garnish with finely diced white onion, more fresh cilantro, a squeeze from the remaining lime half, and tortilla chips on the side.