Tomatillo Chile Creamed Chicken Breasts Recipes

TOMATILLO CHICKEN BREASTS

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.

CHICKEN TOMATILLO SOUP

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.

TOMATILLO-CHILE CREAMED CHICKEN BREASTS

Steps:

• 1. Rinse the chicken under cold running water and pat dry with paper toweling. Cut each chicken breast into strips. Set aside.
• 2. In a saute pan or skillet, combine the oil and butter and place over medium heat. When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes. Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
• 3. To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.

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 BREASTS WITH TOMATILLO SALSA

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.

BRAISED CHICKEN THIGHS WITH TOMATILLOS

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot.
• Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
• Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
• Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
• Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
• Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
• Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE

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.

TOMATILLO CHICKEN

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.

POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS

Steps:

• Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
• Place chicken in a small baking dish and cover with hot chicken stock.
• On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
• Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
• Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
• To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.