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1 jar Tomatillo Fresca Salsa or Salsa of your choice
1 lb Poblano Peppers
1 pack boneless skinless Chicken Thighs
2 Tbsp Olive Oil
Avocado, diced
Mushrooms, sliced
Pepper
Salt
½ Red Onion, diced
Season the chicken thighs with salt and pepper on both sides.
Place a large skillet with olive oil over high heat and let the oil heat for a moment. Add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the salsa to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken.
Preheat oven to 375 degrees.
Meanwhile, heat a drizzle of olive oil in a skillet; add mushrooms and sauté until soft and browned, about 10 minutes,.
Cut poblano peppers in half and remove the core. Stuff each pepper half with chicken and mushrooms, place on a prepared baking dish, cover with aluminum and bake for 30 minutes. Remove from oven and top with diced onions, avocado and fresh cilantro leaves. Remove from oven and top with diced onions and avocado and fresh cilantro leaves.
