Chicken Breasts with Roasted Tomatillo-Avocado Salsa Adapted from a recipe by Chef Richard Sandoval, Maya, New York City. Yield: 12 servings. 3 lb. tomatillos, peeled, cored 1 lb. onions, quartered 7 oz. (about 6 whole) jalapeño peppers, seeded ½ oz. chopped fresh cilantro as needed, olive or vegetable oil as needed, salt as needed, ground black pepper 1½ lb. tomatoes, ¼” dice 8 oz. onion, finely chopped 2 cups chicken broth 8 oz. fideos ...

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