Ingredients

• 1 lb. boned and skinned chicken halves
• 3/4 cup water
• 1 Tablespoon lemon juice
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1/3 jar Salsa Roja a la Charra
• 1/4 cup chopped cilantro leaves
• 10 finely chopped tomatillos without husks
• salt to taste

Instructions

• Put chicken, water and lemon juice into a small nonstick skillet.
• Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink and juices run clear.
• Strain (reserve broth for another use) and let chicken cool.
• Dice the chicken.
• Combine onion, garlic and Salsa Roja a la Charra in 2-quart saucepan.
• Cook, stirring often, about 3 minutes, until onion softens.
• Stir in tomatillos. Do not cover.
• Cook over medium-low heat about 5 minutes, until tender.
• Stir in chicken, salt and cilantro.
• Serve warm or at room temperature.