• Chicken with Tomatillo Sauce

  Filed under Main Dishes - Chicken
  Mar 15
  First of all, if you have found me here from my appearance on Studio 5 today, welcome!! Feel free to have a look around. I will be re-posting the recipe that I made on the show tomorrow, and if you are looking for some other great recipes to try out, please check out the links above.

  Lately, when I plan my meals, I’ve been trying to use up items that I already have on hand. I tend to buy meat and chicken in bulk when it is on sale, then I freeze it in smaller portions. But my biggest problem when I do this is forgetting that I have things in the freezer. So I have intentionally been looking for recipes that will use what I have in the freezer. That was the main reason I was drawn to this recipe. The second reason I was drawn to it is because when I just glanced at it in the magazine photo, I thought the chicken was set on thick noodles. But then I read the recipe and learned that they were not noodles – they were corn tortillas cut into strips! I thought that this was a new and different way to use the tortillas, so I thought I’d give it a try.

  This recipe was easy, delicious, and yes – a little different from the norm. I loved the corn tortillas under the chicken. I loved taking a forkful of chicken, tortilla and sauce. And I’m sure this would be easy to do with chicken breasts or thighs!

  Chicken with Tomatillo Sauce
  from Everyday with Rachael Ray December/January 2010

  Serves 4

  Prep time: 15 minutes
  Cook time: 40 minutes

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

  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, about 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.

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  11 Comments

11 Responses to “Chicken with Tomatillo Sauce”

1. 

   Holly said on March 15th, 2010 at 4:10 pm

   This looks delish! I think I would use boneless chicken tho:) The fam doesn't like eating off the bone?!?! lol
   The Peppered Pantry~

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2. 

   Bumpkin on a Swing said on March 15th, 2010 at 4:15 pm

   I like the presentation here. Congrats on your super stardom.

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3. 

   kat said on March 15th, 2010 at 4:21 pm

   What a great use of tomatillos, we usually just make salsa

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4. 

   Kim said on March 15th, 2010 at 4:43 pm

   Wish I could've seen your appearance this morning. I can see why you were drawn to this recipe. It's pretty cool how the tortilla strips are cut into strips. I like it:D

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5. 

   Joanne said on March 15th, 2010 at 5:28 pm

   Mmm I love tomatillos and this sauce just looks so delicious. I might have to go with the noodles on teh bottom though…give it a little Italian twist

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6. 

   teresa said on March 16th, 2010 at 12:05 am

   i wish i could have seen you on tv! this looks marvelous! a great way to use chicken.

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7. 

   Stephanie Culligan said on March 16th, 2010 at 7:24 am

   Looks great. You have inspired me to grow tomatillos this year in my garden!

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8. 

   grace said on March 16th, 2010 at 10:35 am

   as someone who prefers mexican flavors to italian flavors in all cases, the idea of corn tortilla strips in lieu of noodles appeals to me greatly! what a pretty meal.

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9. 

   The Double Dipped Life said on March 16th, 2010 at 1:50 pm

   What a great blend of tastes and textures! So, do you not toast the tortilla strips???

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10. 

    Erika W. said on March 27th, 2010 at 3:00 pm

    I keep looking at this recipe wondering if it's any good. Glad to hear it is- maybe now I'll give it a try. We love chicken and tomatillos, but the tortilla strips kind of turned me off.

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11. 

    ericka said on April 9th, 2010 at 3:52 am

    I made this dish and it was delish! I was a little afraid because it looks kinda busy but it really wasn't. I have never used tomatillo's before but if your thinking about making it just go for it because it's awesome!

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