Chicken With Tomatillo And Cilantro Sauce Recipes

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TOMATILLO CHICKEN



Tomatillo Chicken 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     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 9

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, Fat 27 g, Fiber 4 g, Protein 44 g

CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

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

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

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

CHICKEN TAMALES WITH TOMATILLO-CILANTRO SAUCE



Chicken Tamales with Tomatillo-Cilantro Sauce image

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.

Provided by Lourdes Castro

Categories     Chicken     Poach     Steam     Cinco de Mayo     Dinner     Cornmeal     Corn     Tomatillo     Jalapeño     Cilantro     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 24 tamales

Number Of Ingredients 26

Chicken:
1 onion, halved
2 cloves garlic, crushed
1/2 teaspoon salt
5 cups water
1 pound (about 3 breasts) boneless, skinless chicken breasts
2 bay leaves
1 teaspoon dried oregano
Tomatillo-Cilantro Sauce:
8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, sliced
Salt and black pepper
Tamal dough:
2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
3/4 cup fresh lard or solid vegetable shortening
1 teaspoon baking powder
2 teaspoons salt
Assembly and garnish:
About 30 corn husks
Mexican crema, homemade or store-bought

Steps:

  • Poach and shred the chicken:
  • Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
  • Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
  • Make the Tomatillo-Cilantro Sauce:
  • Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
  • Heat the oil in a sauté pan over medium heat.
  • When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
  • Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
  • Prepare the corn husks
  • Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
  • Prepare the tamal dough:
  • To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
  • Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
  • Sprinkle the baking powder and the salt over the dough and mix in well.
  • Assemble the tamales:
  • Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
  • Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
  • Repeat this process until all the corn husks or tamal dough are used up.
  • Steam the tamales:
  • Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
  • Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
  • Serve:
  • Serve warm accompanied by Mexican crema.

ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE



Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce image

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Provided by Bryce Fegley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 eggs
2 cups all-purpose flour
½ teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 tablespoon olive oil
½ teaspoon ground cumin
salt and pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g

CHICKEN WITH TOMATILLOS AND CILANTRO



Chicken With Tomatillos and Cilantro image

If you've never cooked with tomatillos, this is a great place to start! This is a close adaptation from Steven Raichlen's "Big Flavor Cookbook" (great book!), and has been a favorite as it is fresh, easy to make, adaptable, and lower in calories and fats. I've served it on rice as well as in tortillas. It can be made ahead to reheat, and has contemporary feel in its fresh flavors. I like to use skinned, deboned chicken thighs, although Mr. Raichlen uses breasts.

Provided by JaniceJean

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb tomatillo, husked
1 1/2 lbs skinless chicken, cut in approximately 2 inch diameter pieces
kosher salt
fresh ground black pepper
1 -2 tablespoon olive oil
1/2 cup onion, chopped
4 scallions, chopped
1 seeded minced jalapeno
1 -2 tablespoon fresh lime juice
1/2-1 teaspoon sugar
1/4-1/2 cup chopped fresh cilantro

Steps:

  • Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
  • Transfer tomatillos to food processor and coarsely grind.
  • Wash and dry chicken, season liberally with salt and pepper.
  • Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
  • Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
  • Still in tomatillo, lime juice, and sugar, and simmer until done.
  • Stir in cilantro and cook for one minute.
  • Correct seasoning, adding salt or sugar to taste.
  • Serve with rice or tortillas.

Nutrition Facts : Calories 364.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 144.7, Sodium 131, Carbohydrate 10.7, Fiber 3, Sugar 6.4, Protein 54.5

CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE



Chicken Breast With Roasted Tomatillo Sauce image

Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo

Provided by R. Warren Meddoff

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb tomatillo, husked and rinsed (8 or so)
1 medium jalapeno chile
5 tablespoons olive oil, divided
1 cup chopped onion
1 tablespoon chopped garlic
1 1/2 cups chicken broth
2 teaspoons brown sugar
1/2 cup cilantro leaf, and tender stems rough-chopped divided
4 (8 -10 ounce) chicken breast halves (8- to 10-ounce bone-in, skin-on)
1/2 cup sour cream (to garnish)

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.

Nutrition Facts : Calories 675.6, Fat 45.5, SaturatedFat 12.4, Cholesterol 158.9, Sodium 450, Carbohydrate 13.8, Fiber 2.4, Sugar 7.7, Protein 51.8

CHICKEN WITH TOMATILLO AND CILANTRO SAUCE



Chicken with Tomatillo and Cilantro Sauce image

Provided by Peter Hoffman

Categories     Food Processor     Chicken     Broil     Hot Pepper     Healthy     Tomatillo     Cilantro     Seed     Self

Yield Makes 4 servings

Number Of Ingredients 9

1 pound tomatillos, husked
3 serrano chiles, stemmed
2 whole skinless chicken breasts (about 2 1/2 pounds), halved
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1 teaspoon salt, plus extra for sprinkling
1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat

Steps:

  • Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .

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Top Asked Questions

How do you make tomatillo sauce for chicken?
Add the chicken broth. Add the water. Add the oregano and salt and stir. Bring the mixture to a boil. Add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes. The tomatillo sauce reduces and intensifies in flavor.
How to make cilantro sauce for chicken tamales?
Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside. Make the Tomatillo-Cilantro Sauce: Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended. Heat the oil in a sauté pan over medium heat.
How to make cilantro sauce with tomatillos?
Tomatillo-Cilantro Sauce: 8 tomatillos, husks removed, rinsed, and quartered 2 to 3 jalapeños, stemmed and halved 1 cup lightly packed fresh cilantro, tender stems and leaves 1 clove garlic 2 tablespoons water 1 tablespoon olive oil
Can you cook jalapenos and tomatillos together?
Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping. Add the garlic to the pan with the onions and cook for 1 to 2 minutes. Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest.

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