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
CHEESY CHICKEN TOMATILLO CASSEROLE
CHEESY Chicken Tomatillo Casserole recipe! This easy Mexican dinner casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I'm left asking asking "What to do!".
Provided by Pamela
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Add tomatillos, onion, green pepper, jalapeno pepper, cilantro, garlic, lime juice and salt to a food process or blender. Blend until smooth and no chunks from the vegetables are left. Pour mixture into a small saucepan and bring to a boil. Cook on medium heat for 10 minutes.
- Add chicken to tomatillo sauce mixture and continue cooking for 10 more minutes. If sauce is very liquidy turn up the heat. Important: you want to try to reduce all the extra liquid or it will make your casserole soggy.
- Spread 1/2 of the tortilla chips in a 8x8 baking dish. Add 1/2 of your chicken tomatillo mixture on top. Add 1/2 of black beans on top. Add 1/2 of cheese on top. Repeat one more time.
- Bake for 35 minutes. Allow to cool for a few minutes before serving.
CHICKEN TOMATILLO SOUP
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
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN BEAN CASSEROLE
"I love to make this hearty casserole with crisp-tender green beans," writes Darlene Brenden of Salem, Oregon. "A perfect use for leftover chicken, it makes a satisfying meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 604mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS
This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.
Provided by Paul Lines
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
- Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
- Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
- Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.
Nutrition Facts : Calories 204.7 calories, Carbohydrate 12.6 g, Cholesterol 61.6 mg, Fat 6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 660.5 mg, Sugar 4.7 g
CHICKEN WITH TOMATILLOS AND POBLANOS
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.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- 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.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
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