Pollo En Salsa De Tomatillo Recipes

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ENTOMADO DE POLLO (TOMATILLOS AND CHICKEN)



Entomado De Pollo (Tomatillos and Chicken) image

This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive.

Provided by Scarlett516

Categories     Chicken Thigh & Leg

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken thighs
1 lemon
salt
pepper
4 tablespoons olive oil
1/4 white onion, diced
1 tablespoon garlic clove, chopped
1 lb tomatillo, dehusked and chopped
2 chipotle peppers (or more if you want more heat!)
1 tablespoon Mexican oregano

Steps:

  • Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
  • Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
  • Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
  • If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
  • Season with additional salt and pepper if desired, and serve.

Nutrition Facts : Calories 366.9, Fat 29.1, SaturatedFat 6, Cholesterol 79, Sodium 74.2, Carbohydrate 10, Fiber 3.1, Sugar 5.3, Protein 17.8

POLLO EN SALSA



Pollo en Salsa image

Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!

Provided by Keri

Time 6h40m

Yield 4

Number Of Ingredients 9

3 (5 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can petite diced tomatoes in juice
½ (24 ounce) jar chipotle salsa
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
4 cups steamed white rice
½ cup shredded Mexican-style cheese blend
1 medium avocado, sliced

Steps:

  • Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
  • Turn slow cooker off. Stir in sour cream and season with salt.
  • Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g

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