MEXICAN MEAL PREP (Pollo a la Mexicana)

1. To make the salsa, boil 4 roma tomatoes and 2 garlic cloves for 5 minutes or until the tomato skin has blistered. 
2. Blend the boiled tomatoes, garlic, 1 tablespoon chicken bouillon, and 1/2 cup of water until smooth, then set aside. 
3. Chop the remaining 3 roma tomatoes, the 1/2 white onion, and the jalapeño (adjust to taste or omit if you prefer a non-spicy dish). 
4. Chop the chicken thighs into 1-inch cubes. 
5. Grease a pan with non-stick oil and add the chopped chicken. 
6. Once the chicken is about 70% cooked, add the chopped onions, salt, pepper, and any additional seasonings of your choice. Cook for 5 minutes or until the onions are translucent. 
7. Add the chopped tomatoes, jalapeño, and the prepared salsa to the pan. Combine all ingredients well and cover. Cook for 10 minutes on low heat. 
8. Stir in the fresh cilantro and adjust any additional seasonings to taste. 
9. Divide the dish into 4 servings. Each serving is approximately 2 cups of chicken (and typically served with 1/2 cup pinto beans, not included in this recipe's ingredients).