TOMATILLO CHICKEN RECIPES RECIPES

TOMATILLO CHICKEN BREASTS RECIPE | ALLRECIPES

Tomatillo Chicken Breasts Recipe | Allrecipes image

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 Latin American Mexican

Total Time 6 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 (12 fluid ounce) can or bottle beer
½ cup teriyaki sauce
1 tablespoon chili powder
1 teaspoon garlic powder
8 skinless, boneless chicken breast halves
8 slices Muenster cheese
3?½ pounds fresh tomatillos, husks removed
½ cup water
1 onion, chopped
6 cloves garlic, chopped, or more to taste
1 pinch salt and ground black pepper to taste
¼ cup chopped fresh cilantro
1 cup sour cream

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, CarbohydrateContent 21.8 g, CholesterolContent 98.4 mg, FatContent 19.1 g, FiberContent 4.7 g, ProteinContent 33.4 g, SaturatedFatContent 10.1 g, SodiumContent 947.6 mg, SugarContent 12.1 g

TOMATILLO CHICKEN RECIPE | MARTHA STEWART

Tomatillo Chicken Recipe | Martha Stewart image

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 Chicken Recipes

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

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, FatContent 27 g, FiberContent 4 g, ProteinContent 44 g

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