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.
Holly says
This looks delish! I think I would use boneless chicken tho:) The fam doesn't like eating off the bone?!?! lol
The Peppered Pantry~
Bumpkin on a Swing says
I like the presentation here. Congrats on your super stardom.
kat says
What a great use of tomatillos, we usually just make salsa
Kim says
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
Joanne says
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 😛
teresa says
i wish i could have seen you on tv! this looks marvelous! a great way to use chicken.
Stephanie Culligan says
Looks great. You have inspired me to grow tomatillos this year in my garden!
grace says
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.
The Double Dipped Life says
What a great blend of tastes and textures! So, do you not toast the tortilla strips???
Erika W. says
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.
ericka says
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!