TOMATILLO CHICKEN BREASTS
Tangy tomatillos are a great way to liven up plain old chicken breasts. Serve with Spanish rice, beans, and flour tortillas.
Provided by Pete Zaria
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
- Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
- Bake in preheated oven until cheese melts, about 15 minutes.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 21.8 g, Cholesterol 98.4 mg, Fat 19.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 10.1 g, Sodium 947.6 mg, Sugar 12.1 g
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
CHICKEN TAMALES WITH TOMATILLO-CILANTRO SAUCE
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.
Provided by Lourdes Castro
Categories Chicken Poach Steam Cinco de Mayo Dinner Cornmeal Corn Tomatillo Jalapeño Cilantro Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 tamales
Number Of Ingredients 26
Steps:
- Poach and shred the chicken:
- Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
- Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
- Make the Tomatillo-Cilantro Sauce:
- Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
- Heat the oil in a sauté pan over medium heat.
- When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
- Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
- Prepare the corn husks
- Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
- Prepare the tamal dough:
- To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
- Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
- Sprinkle the baking powder and the salt over the dough and mix in well.
- Assemble the tamales:
- Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
- Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
- Repeat this process until all the corn husks or tamal dough are used up.
- Steam the tamales:
- Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
- Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
- Serve:
- Serve warm accompanied by Mexican crema.
SUEGRA'S TOMATILLO CHICKEN
Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.
Provided by Cyber Pana
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
- Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
- Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 7.1 g, Cholesterol 107.6 mg, Fat 33.7 g, Fiber 2.4 g, Protein 37.8 g, SaturatedFat 8.1 g, Sodium 101.4 mg, Sugar 4.5 g
TOMATILLO CHICKEN
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE
Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo
Provided by R. Warren Meddoff
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth.
- Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside.
- Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.)
- Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.
Nutrition Facts : Calories 675.6, Fat 45.5, SaturatedFat 12.4, Cholesterol 158.9, Sodium 450, Carbohydrate 13.8, Fiber 2.4, Sugar 7.7, Protein 51.8
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA
Steps:
- For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
- For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
- Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
CHICKEN WITH TOMATILLO AND CILANTRO SAUCE
Provided by Peter Hoffman
Categories Food Processor Chicken Broil Hot Pepper Healthy Tomatillo Cilantro Seed Self
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .
More about "chicken breast with roasted tomatillo sauce food"
ROASTED CHICKEN WITH TOMATILLO SAUCE - GLEBE KITCHEN
From glebekitchen.com
Cuisine MexicanCategory MainServings 2Total Time 45 mins
5-INGREDIENT SALSA VERDE TOMATILLO CHICKEN - THE …
From theseasonedmom.com
OVEN-ROASTED TOMATILLO CHICKEN WITH VEGETABLES - THE …
From splendidtable.org
BRAISED CHICKEN WITH TOMATILLOS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BAKED TOMATILLO CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
PAN-SEARED CHICKEN BREASTS WITH ROASTED TOMATILLO SALSA
From themom100.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN & TOMATILLO ENCHILADAS RECIPE - EATINGWELL
From eatingwell.com
CHICKEN WITH TOMATILLO SAUCE RECIPE RECIPES
From stevehacks.com
CHICKEN WITH TOMATILLO SAUCE - GLEBE KITCHEN
From glebekitchen.com
CHICKEN WITH TOMATILLO SAUCE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE
TOMATILLO CHICKEN BREASTS | RECIPESTY
From recipesty.com
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SAUCE - HISPANIC FOOD …
From hispanicfoodnetwork.com
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SAUCE - UNWRITTEN …
From unwrittenrecipes.com
ROASTED TOMATILLO CHICKEN AND RICE BOWLS - PINCH OF YUM
From pinchofyum.com
ROAST CHICKEN WITH PAN SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED TOMATILLO CHICKEN ENCHILADA PIE - LITTLE SPICE JAR
From littlespicejar.com
CHICKEN BREAST WITH ROASTED VEGETABLES AND GARLIC BUTTER
From dietdoctor.com
CHICKEN WITH TOMATILLO SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED TOMATILLO RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED TOMATILLO CHICKEN - BAKING WITH JOSH & ANGE
From bakingwithjoshandange.com
SEARED CHICKEN & CREAMY TOMATILLO SAUCE WITH ROASTED VEGETABLES
From blueapron.com
WORLD BEST JALAPENO FOOD RECIPES: CHICKEN BREAST WITH ROASTED …
From worldbestjalapenorecipes.blogspot.com
CHICKEN BREAST AND CHARRED TOMATILLO SAUCE - HOME CHEF
From homechef.com
HERBED CHICKEN BREASTS WITH TOMATILLO SALSA AND QUESO FRESCO
From myrecipes.com
CHICKEN WITH TOMATILLO AND RED CHILE SAUCE RECIPE
From seriouseats.com
COTIJA CHICKEN BREAST POCKET WITH TOMATILLO SAUCE
From caciquefoods.com
CHICKEN IN CREAMY TOMATILLO SAUCE RECIPE - FOOD & WINE
From foodandwine.com
GRILLED CHICKEN WITH TOMATILLO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATILLO CHICKEN PASTA - GIRL GONE GOURMET
From girlgonegourmet.com
TOMATILLO CHICKEN RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
TOMATILLO PULLED CHICKEN SANDWICHES - BETTER HOMES & GARDENS
From bhg.com
CHIPOTLE-LIME ROAST CHICKEN WITH TOMATILLO SAUCE RECIPE
From myrecipes.com
CHICKEN WITH ROASTED TOMATILLO SAUCE : POULTRY RECIPES : HEALTHY …
From drgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love