| 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. |
