Green Chili Chicken Stew

Made with homemade Salsa Verde

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4 Cups Salsa Verde 1 C Chicken Stock 4 Chicken Breast ( or thighs) Pour liquid ingredients into the IP liner and place chicken into sauce ( cover chicken with liquid) Seal and set to manual for 10 minutes. Npr for 5 minutes then finish with QR Remove chicken, set aside to shred. Put sauce on Saute and simmer to thicken or add Masa . Cornstarch may be used to thicken) Add shredded chicken back to sauce and let simmer another 5 minutes on low. Serve plain in bowls.Garnish with Cilantro 4 Cups Salsa Verde 1 C Chicken Stock 4 Chicken Breast ( or thighs) Pour liquid ingredients into the IP liner and place chicken into sauce ( cover chicken with liquid) Seal and set to manual for 10 minutes. Npr for 5 minutes then finish with QR Remove chicken, set aside to shred. Put sauce on Saute and simmer to thicken or add Masa . Cornstarch may be used to thicken) Add shredded chicken back to sauce and let simmer another 5 minutes on low. Serve plain in bowls.Garnish with Cilantro

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Genene Abraham

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