Mains, Poultry, Soups & Stews

Tomatillo Chicken

This is an experimental recipe, inspired by Tommy’s Restaurant special : Steak Ranchero.  It turned out deliciously well!  I think it would be best with steak strips (but all I had was chicken–c’est la vie).  You can also use this recipe just for the salsa, serve it alongside fajitas or as taco sauce. You’ll breathe fire afterward 🙂

  • 5 hot wax peppers
  • 1 bunch cilantro, chopped
  • 8 small tomatillo peppers, diced
  • 1 green bell pepper, sliced
  • 1/2 large yellow onion, thinly sliced
  • 2 cloves of garlic, chopped
  • 2 bone-in chicken breasts
  • juice of 1 lime
  • 1/2 tsp chicken bouillon paste + 1 cup of water
  • 1 tbsp oregano
  • 1 tsp cumin
  • salt & pepper
  • oil

Method:

  1. Char broil the wax peppers.  Remove the seeds and chop.
  2. Blend in a blender/food processor: cilantro, tomatillos, wax peppers, garlic, and lime juice.  (at this point you can mix in some avocado and you’ve got an awesome [very] spicy green salsa)
  3. In a large pot, brown the chicken in oil.  Add the green salsa, oregano, cumin, salt, pepper. Add water and chicken bouillon.  Bring to a boil. Cover and simmer on low heat for ~1/2 hour ( or until the chicken is done).
  4. You don’t have to do this, but I remove the chicken from the pot, de-bone, chop into edible pieces.  I’m also going to add cornstarch to the sauce to make it thicker, then adjust seasonings after.  If it’s too edgy or spicy, add some sugar.
  5. In a saute pan, saute onion and bell pepper on medium high heat until just slightly softened.  Toss with chicken and sauce.
  6. Serve with  rice, beans, tortillas, etc.
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One thought on “Tomatillo Chicken

  1. Pingback: Mexican Cuisine Dinner Week | Nassy [Food] Blog

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