CHICKEN TOMATILLO RECIPE RECIPES

SUEGRA'S TOMATILLO CHICKEN RECIPE | ALLRECIPES

Suegra's Tomatillo Chicken Recipe | Allrecipes image

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 Latin American Mexican

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2) pound whole chicken, cut into 6 pieces
1 pound fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 tablespoons olive oil
salt to taste

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, CarbohydrateContent 7.1 g, CholesterolContent 107.6 mg, FatContent 33.7 g, FiberContent 2.4 g, ProteinContent 37.8 g, SaturatedFatContent 8.1 g, SodiumContent 101.4 mg, SugarContent 4.5 g

TOMATILLO CHICKEN RECIPE - MEXICAN FOOD JOURNAL

Tomatillo Chicken Recipe - Mexican Food Journal image

Tomatillo chicken, called pollo entomadado, prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce.

Provided by Andrés Carnalla

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 14

Ingredients

4 chicken legs
4 chicken thighs
1 1/4 lb. tomatillos or green tomatoes
2 large white potatoes
1/4 large white onion
2 cloves garlic
2 sprigs cilantro
1/2 tsp. oregano
1 canned chipotle chile in adobo sauce
1 cup chicken broth
1 cup water
1/2 tsp. black pepper
1 tsp. salt + to taste
3 tbsp. olive oil

Steps:

First, remove the skin from the chicken.
Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
Remove the papery husk from the tomatillos then rinse under warm water.
Cut the potato into 1/2" cubes. Cut the tomatillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.
Remove the chicken from the pan and set aside.
In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent.
Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green.
Add the chopped chipotle and stir. Add the potatoes and cilantro stir well.
Add the chicken broth, water, oregano, and salt then stir well.
Bring the mixture to a boil then add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes.
To serve, spoon the tomatillo potato mixture on a plate and place 1 thigh and 1 leg on top.

Nutrition Facts : ServingSize 2 pieces, Calories 367 kcal, CarbohydrateContent 26 g, ProteinContent 48 g, FatContent 12 g, SodiumContent 662 mg, SugarContent 6 g

More about "chicken tomatillo recipe recipes"

TOMATILLO AND CHICKEN SOUP | ALLRECIPES

Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.
From allrecipes.com
Total Time 1 hours 0 minutes
Calories 398.9 calories per serving

Remove from the heat and stir in Monterey Jack cheese and crema.

See details

CHICKEN TOMATILLO CHILI RECIPE - FOOD.COM

I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 524.1 per serving

Serve with warm torn flour tortillas or crispy tortilla chips.

See details

CHICKEN TOMATILLO SOUP RECIPE: HOW TO MAKE IT

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota
From tasteofhome.com
Reviews 5
Total Time 04 hours 45 minutes
Category Lunch
Cuisine North America, Mexican
Calories 290 calories per serving

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2-4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

See details

BRAISED CHICKEN THIGHS WITH TOMATILLOS RECIPE - NYT COOKING

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 693 per serving

Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

See details

CHICKEN WITH TOMATILLOS AND POBLANOS RECIPE | ALLRECIPES

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
From allrecipes.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 333.6 calories per serving

Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

See details

CHICKEN TOMATILLO SOUP RECIPE: HOW TO MAKE IT

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2-4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

See details

CHICKEN & TOMATILLO ENCHILADAS RECIPE | EATINGWELL

Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like.
From eatingwell.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category Healthy Baked Chicken Breast Recipes
Calories 452.6 calories per serving

Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.

See details

TOMATILLO CHICKEN TACOS RECIPE - FOOD.COM

Recipe courtesy of Dawn M. Viola for 2011 Cooking Channel, LLC. All Rights Reserved. Original recipe: http://www.cookingchanneltv.com/recipes/tomatillo-chicken-tacos.html
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 627.3 per serving

The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.

See details

CHICKEN AND GREEN TOMATILLO TAMALE FILLING RECIPE | MYRECIPES

Cookbook author Marcela Valladolid showed us how to put on a tamalada--a tamale-making party--at her house near San Diego; this was one of the several tamales that day. The tang of green tomatillos goes exceptionally well with chicken. Use fewer jalapeños and/or seed them if you want a mild filling.
From myrecipes.com
Total Time 1 hours 30 minutes
Calories 174 calories per serving

Make ahead: Up to 2 days, chilled.

See details

TOMATILLO CHICKEN RECIPE | MARTHA STEWART

From marthastewart.com

See details

TOMATILLO CHICKEN STEW RECIPE - SIMPLY RECIPES

Sep 20, 2009 · For the Stew. 2 pounds boneless skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes. Salt and pepper. Extra virgin olive oil. 2 medium yellow onions, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 1/2 cups chicken stock.
From simplyrecipes.com

See details

TOMATILLO CHICKEN STEW RECIPE - SIMPLY RECIPES

Dec 19, 2021 · Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking. Elise Bauer.
From simplyrecipes.com

See details

TOMATILLO BRAISED CHICKEN RECIPE | TRAEGER GRILLS

Remove the chicken from the grill. In a Dutch oven or cast iron pan, add the grilled chicken, chicken stock, and tomatillo salsa. Cover the Dutch oven with a lid or foil and place the Dutch oven directly on the grill grates. Cook until the chicken is fork-tender, 1 1/2-2 hours.
From traeger.com

See details

CHICKEN FAJITAS WITH TOMATILLOS RECIPE - TODD PORTER AND ...

Step 2. Heat a large skillet over medium-high heat. Add the tomatillos to the dry pan and cook for 3 to 5 minutes on each side or until slightly charred all over. Remove from pan and set aside ...
From foodandwine.com

See details

CROCKPOT CHICKEN TOMATILLO - CIVILIZED CAVEMAN

Instructions. Place all of the chicken breasts in the bottom of the crock pot. In a mixing bowl, combine all of the remaining ingredients and mix well. Pour mixture over the top of the chicken. Cook in your crockpot on high for 3-4 hours or low for 6 hours.
From civilizedcaveman.com

See details

5-INGREDIENT SALSA VERDE TOMATILLO CHICKEN - THE SEASONED MOM

Jul 09, 2018 · Instructions. Heat about 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt and pepper; place in the hot skillet. Sear chicken until golden brown on both sides (about 4-5 minutes per side). Reduce the heat to low, cover, and cook for 10 more minutes.
From theseasonedmom.com

See details

TOMATILLO CHICKEN PASTA - GIRL GONE GOURMET

Oct 16, 2016 · Instructions. Preheat oven to 425 degrees. Line a baking sheet with tin foil. Slice the top off the head of garlic so the tips of the cloves are exposed. Place the garlic on a sheet of tin foil, drizzle 1/2 tablespoon of olive oil over the top, and wrap the garlic in the foil.
From girlgonegourmet.com

See details

TOMATILLO USES AND RECIPES

Recipes That Use Tomatillos. 8 hours ago In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt. 3. Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken. 4. Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese.
From share-recipes.net

See details

ROASTED TOMATILLO CHICKEN AND RICE BOWLS RECIPE - PINCH OF YUM

Mar 03, 2015 · Instructions. For the sauce: Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet.
From pinchofyum.com

See details

BAKED SALSA VERDE CHICKEN - THE BEST RECIPE! - COOKTHESTORY

In a large bowl add chicken thighs, tomatillos, onion, jalapeno, garlic, salt, and oil; toss to coat. Transfer ingredients to a large sheet pan; arrange vegetables and chicken in a single layer. Place pan in oven. Bake 25 minutes, or until chicken registers 165°F on an instant read thermometer, and vegetables are roasted and slightly charred.
From cookthestory.com

See details