POLLO CON PAPAS EN SALSA VERDE

1. Roast 1/4 of the onion, tomatillos, poblano pepper, and 3 garlic cloves using your preferred method. (Air fry for 10 minutes at 375 F)
2. Let the poblano “sweat” for 10-15 minutes in the air fryer or in a bag.
3. Add the roasted vegetables to a blender with cilantro and seasonings to taste (chicken bouillon) and 1/2 cup water.
4. Chop the remaining vegetables and chicken into 1 inch pieces.
5. Grease a pan with avocado oil spray and add the chicken. Cook for 4-6 minutes and season with salt, pepper, and 2 minced garlic cloves.
6. Add in the sliced onions and cook for 2 minutes.
7. Add in the potatoes and salsa. Mix well.
8. Cover and cook for 10 minutes.
9. Mix in the zucchini and cook for an additional 12-13 minutes or until all vegetables are cooked through.
10. Divide the meal into 4 equal servings (~1.5 cup of guisado) and serve with toppings and/or sides of choice.