Green Chile Chicken with Pitas

I served it with cilantro limes rice.  It was great.  You can use store bought pitas but these are easy and can be made ahead of time and freeze well.

Lets start with the pitas.  They don't take alot of active time.
1 1/2 tablespoons of yeast
1/3 cup of olive oil
2 teaspoons of salt
2 tablespoons of sugar
6 1/2 cups of all purpose flour

Mix 2 3/4 cups of warm water, yeast, and sugar.  Let rest for five min and it will be bubbly

Mix salt, and oil and slowly mix in flour

Knead until smooth and stretchy.  It will be sticky.

Place dough in a greased bowl and cover and let rise for about 2 hours at room temperature until doubled. Place in fridge for an hour so it will be easier to handle.

 Bunch down the dough and take about golf ball size of the dough and roll out to on a floured surface about an 8 inch circle.  Its meant to be a rustic so its okay if its not a perfect circle. 

Preheat a cast iron skillet on medium high with a little oil.  Place dough in hot skillet and cook for about a min and then flip for another 45ish seconds.  You want a few dark places.  Continuing to cook remaining pitas in the same manner adding oil as needed.

Now on to the chicken.  Its a simply food processing the ingredients and then simmering.  It would work good in a crock pot too.

1ish pounds of chicken tenders or breasts
1 teaspoon of chicken base
1/2 of an onion
2 jalopenos
3 Anaheim peppers
12ish tomatillos
3ish limes
1/2 bunch of cilantro

I have a mini food processor on my immersion blender and I love it.  Its a lot less mess and hassle.  Peel and quarter the tomatillos and process and then place in a sauce pan.

Quarter and seed the jalapenos and process and then add to tomatillos

Repeat the process with the Anaheim peppers

Process 1/2 the onion and garlic.

Stir the ingredients together and zest the limes into the mixture and add chicken base and bring to a simmer.

Add in chicken and simmer at a low heat for at least 30 min.  I simmered mine for several hours.  You want a good part of the liquid to be gone.

Put sauce and chicken in the bowl of a mixer with paddle blade and mix to shred chicken.

Stir in roughly chopped cilantro and limes juice.  It reheats very well so its great to make ahead of time and then reheat

Serve with warm pits, rice and queso fresco or sour cream.