Chicken With Tomatillo Sauce And Braised Fruit Recipes

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BRAISED CHICKEN WITH TOMATILLOS



Braised Chicken with Tomatillos image

This braised chicken with tomatillos has a slightly tart green sauce made from tomatillos, onions, peppers, garlic, lime, and cilantro that's perfect with chicken cooked until falling apart tender, whether on the stovetop or in the slow cooker.

Provided by Kate McMillan

Categories     Mains

Time 1h15m

Number Of Ingredients 12

2 tablespoons olive oil
Salt and freshly ground black pepper
3 1/2 pounds assorted chicken pieces (skin-on and bone-in or boneless and skinless)
1 large yellow onion (finely chopped)
2 cups homemade chicken stock or canned chicken broth
3 Anaheim or poblano chiles ((fresh or canned), roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work))
6 cloves garlic (minced)
1 1/2 pounds tomatillos* (husked, rinsed, and quartered (see * above))
3 tablespoons finely chopped cilantro (plus whole leaves for garnish)
2 to 3 teaspoons ground cumin (or to taste)
1 tablespoon fresh lime juice
Cooked white rice or warm tortillas (optional)

Steps:

  • To make the Braised Chicken With Tomatillos in your slow cooker, see the Slow Cooker Variation below.To make the Braised Chicken With Tomatillos on the stovetop, heat the oil in a large sauté pan over medium-high heat. Salt and pepper the chicken pieces on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes.
  • Add the stock or broth to the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that've collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes, depending on the size and type.
  • Transfer the chicken to a platter and loosely cover with foil to keep it warm.
  • Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.☞TESTER TIP: When guesstimating how long it will take for the chicken to cook, keep in mind that boneless chicken pieces and white meat will cook more quickly whereas bone-in chicken and dark meat will take closer to the full amount of time.
  • Meanwhile, shred the chicken, if desired, discarding any skin and bone.
  • Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.

Nutrition Facts : ServingSize 1 portion, Calories 523 kcal, Carbohydrate 16 g, Protein 38 g, Fat 34 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 137 mg, Sodium 246 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 22 g

CHICKEN WITH TOMATILLO SAUCE AND BRAISED FRUIT



Chicken with Tomatillo Sauce and Braised Fruit image

Provided by Roberto Santibañez

Categories     Chicken     Fruit     Garlic     Herb     Onion     Pepper     Sauté     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

1 (3-pound) chicken, quartered
1 tablespoon dried oregano (preferably Mexican)
2 tablespoons vegetable oil
1 large onion, halved, thinly sliced crosswise
4 large garlic cloves, chopped
2 tablespoons minced chipotle chiles (from canned chipotles in adobo)*
2 pounds tomatillos, husked, rinsed, quartered
1 cinnamon stick
1 pound pears, peeled, cored, cut into 1/2-inch cubes
4 ounces dried apricots (about 2/3 cup)
3 ounces dried cherries (about 1/2 cup packed)
3 green onions, chopped
10 large fresh epazote leaves,** finely chopped (optional)
Warm corn tortillas
*Available at some supermarkets and at specialty foods stores and Latin markets.
**A fresh herb that is available at Latin markets.

Steps:

  • Rub chicken with salt, pepper, and oregano. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
  • Heat oil in a heavy large pot over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes per side. Transfer chicken to plate. Add onion to pot; sauté 2 minutes. Add garlic and chipotles; stir 1 minute. Stir in tomatillos and cinnamon stick; return chicken pieces to pot. Reduce heat to low; cover and simmer until chicken is cooked through, stirring occasionally, about 35 minutes. Add pears, apricots, and cherries and simmer until pears are tender, stirring occasionally, about 15 minutes. Transfer to serving dish; sprinkle with chopped green onions and epazote, if desired. Serve with warm tortillas.

BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS



Braised Chicken with Tomatillos and Jalapenos image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

6 tomatillos, husked
2 jalapenos
Extra-virgin olive oil
4 chicken thighs, trimmed of excess fat and skin
4 chicken legs
Kosher salt
1 large Spanish onion, cut into 1/4-inch dice
3 cloves garlic, smashed and finely chopped
2 cups chicken stock
2 limes, zested and juiced
1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup sour cream
2 limes, zested and juiced

Steps:

  • For the chicken: Preheat the grill.
  • Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
  • Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
  • Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
  • Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
  • While the onions are cooking, coarsely chop the tomatillos and reserve. 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. Taste and season with salt if needed (it probably will).
  • Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
  • Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
  • For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
  • Remove the chicken from the pan and stir in the cilantro.
  • Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
  • Beverage Pairing Suggestion: Light Lager

TOMATILLO-BRAISED CHICKEN THIGHS RECIPE - (4.3/5)



Tomatillo-Braised Chicken Thighs Recipe - (4.3/5) image

Provided by lovemygolden

Number Of Ingredients 12

12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Steps:

  • Preheat broiler to high. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema. Cooking Light May 2014 Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Nutritional Information: Amount per serving Calories: 302 Fat: 16g Saturated fat: 3.4g Monounsaturated fat: 6g Polyunsaturated fat: 3.1g Protein: 30g Carbohydrate: 9g Fiber: 2g Cholesterol: 105mg Iron: 2mg Sodium: 446mg Calcium: 34mg

BRAISED CHICKEN THIGHS WITH TOMATILLOS



Braised Chicken Thighs With Tomatillos image

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Corn tortillas, for serving

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.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams

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

SUEGRA'S TOMATILLO CHICKEN



Suegra's Tomatillo Chicken image

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

1 (3 1/2) pound whole chicken, cut into 6 pieces
1 pound fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 tablespoons olive oil
salt to taste

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

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 WITH TOMATILLO SAUCE



Chicken With Tomatillo Sauce image

Make and share this Chicken With Tomatillo Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

8 chicken drumsticks
3 tablespoons vegetable oil
salt and pepper
1 lb tomatillo, husks removed
1/2 white onion, sliced
1 small jalapeno chile, chopped
1 clove garlic, peeled
1/4 teaspoon sugar
2 tablespoons chopped cilantro
8 corn tortillas, cut into strips

Steps:

  • Preheat the oven to 425°. On a baking sheet, toss the chicken with 1 tablespoon oil and season with salt and pepper. Bake until browned and cooked through, about 40 minutes.
  • Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender,a bout 5 minutes. using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/3 cup cooking water. Puree the tomatillos with the onion, jalapeño, garlic and sugar.
  • In a skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the tomatillo puree and cook, stirring, for 10 minutes. Stir in the reserved cooking water and 1 tablespoon cilantro. Top the tortilla strips with the chicken, sauce and remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 474.3, Fat 25.2, SaturatedFat 5.2, Cholesterol 118.3, Sodium 142.8, Carbohydrate 30.3, Fiber 5.2, Sugar 5.9, Protein 32.5

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

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From tastecooking.com


CHICKEN WITH TOMATILLOS AND BRAISED FRUIT - EATING MADE EASY
Chicken with Tomatillo Sauce and Braised Fruit I made these changes: boneless skinless chicken thighs and breasts instead of a whole chicken, to lower the fat & calories; used a large jar (24 oz) of Salsa Verde instead of using tomatillos, to save on chopping and add flavor; added 1 cup chicken broth; added 2 chopped Chayote squash, for extra ...
From eating-made-easy.com


KNIT ONE BAKE TWO: CHICKEN WITH TOMATILLOS AND BRAISED FRUIT
We eat a lot of Mexican food, and usually it's prepared more or less the same way- rice, beans, some sauteed veggies, and chicken spiced with cumin and peppers and topped with cheese. The base of rice and beans is cheap, filling, and healthy, and by shredding the chicken we stretch it out longer for days longer than eating a breast each for ...
From knitonebaketwo.blogspot.com


EASY BRAISED TOMATILLO CHICKEN DRUMSTICKS - SKINNYTASTE
2016-04-21 Instructions. Season chicken with vinegar, salt, pepper and oregano. Marinate a few hours if time permits. Set the Instant Pot to saute, when hot add the oil and the chicken to brown on both sides, about 4 minutes on each side. Add the tomatillo salsa, 2 tablespoons of the cilantro and jalapeno, cover and cook on high pressure 20 minutes, until ...
From skinnytaste.com


TOMATILLO BRAISED CHICKEN MEAL KIT DELIVERY | GOODFOOD
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining shallot and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatillos and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes (3 to 5 minutes for 4 portions), until softened; season with a pinch of the spice blend and S&P to taste.
From makegoodfood.ca


CHICKEN WITH TOMATILLO SAUCE AND BRAISED FRUIT FOOD
1 (3-pound) chicken, quartered: 1 tablespoon dried oregano (preferably Mexican) 2 tablespoons vegetable oil: 1 large onion, halved, thinly sliced crosswise: 4 large garlic cloves, chopped: 2 tablespoons minced chipotle chiles (from canned chipotles in adobo)* 2 pounds tomatillos, husked, rinsed, quartered: 1 cinnamon stick
From wikifoodhub.com


CHANGING UP CHICKEN: TOMATILLO-BRAISED THIGHS – BLUE KITCHEN
2017-06-28 Heat 1 to 2 tablespoons of olive oil (enough to coat bottom of pan) in a large, deep, lidded sauté pan or skillet over medium-high flame. Cook chicken skin side down until golden brown, about 5 to 7 minutes. Turn chicken, reduce heat to medium and cook for about 3 minutes. Transfer to a plate.
From blue-kitchen.com


CHICKEN BRAISED IN TOMATO SAUCE - THERESCIPES.INFO
Braised Chicken With Tomato and Rosemary Recipe - Food.com hot www.food.com. Heat remaining oil and cook onion for 3-4 minutes until soft.Add garlic, anchovy and remaining rosemary.Cook for 2-3 minutes until fragrant.Add tomatoes, capers and red wine or water.Bring to the boil.Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until …
From therecipes.info


CHICKEN WITH TOMATILLO SAUCE AND BRAISED FRUIT RECIPE | EAT YOUR …
Save this Chicken with tomatillo sauce and braised fruit recipe and more from Bon Appétit Magazine, June 2007 to your own online collection at EatYourBooks.com Toggle navigation EYB
From eatyourbooks.com


CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
2022-05-11 Preheat the oven to 350°F. To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes.
From rachaelrayshow.com


BRAISED CHICKEN THIGHS WITH TOMATILLOS - ALISON ROMAN
2021-01-23 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.
From alisoneroman.com


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