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• Spray casserole dish with PURE
• Lay chicken pieces in bottom.
• Generously salt and pepper chicken.
• Cover with Fire Roasted Salsa Verde
• Place a generous dollop of sour cream on top of each chciken piece.
• Cover with grated Monterey Jack cheese.
• Sprinkle with diced tomatoes and chopped cilantro.
• Bake 45 minutes at 350 degrees.

Fire Roasted Salsa Verde 

1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste

• Get your grill cooking at about 450f. 
• Place the peppers and tomatillos on and sear them until all sides are blackened. 
• This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
• Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
• Skin, seed, and dice the peppers. 
• Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
• Quarter the grilled onions. 
• Place them all in a food processor and pulse them until you get a salsa like texture. 
• Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
• Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
• Season with salt and pepper to your taste.

Note: Chris is a wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com