1 tablespoon olive oil
2 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh garlic
1 (16-ounce) jar green salsa
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 1/2 teaspoons ground coriander, if desired
1 (15-ounce) can garbanzo beans, rinsed, drained
1/2 cup fresh cilantro, coarsely chopped
Lime wedges, if desired
- Serve over hot cooked rice or wrap in large warm tortillas.
- Green salsa, made with roasted green chiles and tomatillos, is generally spicier than tomato salsas. A mild green salsa will provide a medium level of heat.