In a saucepan over medium high heat, sear on one side until well browned:
- 1 tablespoon canola oil
- 2 pounds chicken thighs, boneless, skinless
- Salt & pepper
- 1 teaspoon cumin, ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Flip onto the other side, cover halfway with water, and dissolve:
- 1.5 teaspoons chicken bouillon
- Water
Simmer, partially covered, until chicken hits 195 F, then set aside to rest. Shred by hand, and return to pan (on warm) to hold for serving.
Place in a pot with enough water to cover:
- 4 tomatillos, husked and rinsed
- 2 serrano
- 1 clove garlic, peeled
Bring to a boil, then simmer until tomatillos are soft (about 5 minutes).
Transfer to a blender, and add:
- 1 small bunch of cilantro (stems removed)
- 1/2 cup sour cream or Mexican crema
- Juice of 1 lime
- Salt
Serve with:
- Flour tortillas, warmed
- Mild cheddar cheese, shredded
- Iceberg shredduce
- Roma tomato, diced
- Avocado