Slow Simmered Chicken Verde

Mix cumin, chili powder and fajita seasoning in a bowl then rub it into the chicken breasts. Season to taste with salt and pepper.

Slice onion, jalapeno and Anaheim peppers and chop garlic. Keep the seeds if you like it hot. Heat 2 tablespoons of olive oil in a heavy bottom pot over medium heat. Add onion, garlic and peppers and cook until onion is translucent, about 5 minutes. Remove the veggies from the pot.

Add 1 tablespoon of olive oil to the pot. Once oil is hot add chicken and brown it on both sides on medium heat. You don’t have to cook the chicken all the way through; you are just searing it on both sides at this point.

Return onion mixture to pan and create a bed of onions on the bottom with the chicken on top.

Add chicken broth, lime juice and Herdez salsa. Gently stir. Bring to a near-boil then reduce heat to a low simmer. Put the lid on and cook covered over low heat for about an hour or until chicken is so tender you don’t need a knife to cut it. If necessary, add a little more chicken broth.

Remove chicken from the pot and put it onto a cutting board. Slice chicken and place it in a shallow bowl. Spoon sauce over chicken and garnish with sliced avocado and cilantro. Add a little black or red pepper … and enjoy!