Time 30m Yield 4 Number Of Ingredients 6 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.
Time 45m Number Of Ingredients 9 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.
Time 30m Yield 4 Number Of Ingredients 6 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 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.
Yield Makes enough for 6 servings Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Place chicken breast, skin side up, on a rimmed baking sheet; drizzle with olive oil and generously season with salt and pepper. Transfer to oven and bake for 40 minutes. (Chicken may not be cooked through.) Remove from oven and let stand until cool enough to handle. Using your fingers or a fork, remove meat from bones and shred into large pieces; set meat aside, discarding bones. Preheat broiler. Place tomatillos on a rimmed baking sheet. Place chiles, garlic, onion, and poblano peppers on another rimmed baking sheet. Transfer both baking sheets (one at a time, if necessary) to broiler and broil, turning once, until vegetables are charred and softened, about 10 minutes. Transfer poblanos to a small bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Let remaining vegetables cool slightly and peel garlic. Uncover poblanos and, using a paper towel, remove skins. Remove seeds and stems and coarsely chop. Transfer chopped poblanos to the jar of a blender along with tomatillos, chiles, garlic, onion, cilantro, cumin, and lime juice; blend until slightly smooth but a few chunks remain and season with salt and pepper. Transfer pureed tomatillo mixture to a large saucepan and add reserved chicken; place over medium heat and simmer until chicken is no longer pink and completely warmed through. Season with salt and pepper and add more lime juice, if desired. Keep warm until ready to use.
