GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA
In this Mexican-styled recipe, blistered tomatillos meet fresh cilantro in a spicy, earthy salsa that ties together the other flavors in these crispy tostadas: smoky grilled chicken and creamy mashed beans spiced with chipotle in adobo, coriander, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h30m
Yield Makes 10 to 12
Number Of Ingredients 19
Steps:
- Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
- Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
- Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
- Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
- Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.
TOMATILLO CHICKEN
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
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
CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA
Provided by Fred Thompson
Categories Chicken Poultry Marinate Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Cumin Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
- 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
- 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
- 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.
SUEGRA'S TOMATILLO CHICKEN
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
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
More about "grilled tomatillo chicken for two recipes"
GRILLED CUMIN CHICKEN WITH FRESH TOMATILLO SAUCE RECIPE
From myrecipes.com
5/5 (37)Calories 237 per serving
- Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
- Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.
- Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
TOMATILLO CHICKEN RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
4.4/5 (31)Calories 367 per servingCategory Dinner
- Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
- Cut the potato into 1/2" cubes. Cut the tomatillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
GRILLED CHICKEN WITH TOMATILLO SALSA | RECIPES | WW USA
From weightwatchers.com
Cuisine MexicanCategory Lunch,DinnerServings 8Total Time 45 mins
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In large bowl, sprinkle chicken with cumin and 1 tsp salt. Drizzle with 1 tbsp oil and toss to coat. On 1 side of large piece of heavy-duty foil, arrange tomatillos, jalapeño, onion, and garlic. Drizzle with remaining 1 tbsp oil and sprinkle with 1 tsp salt. Using your hands, mix vegetables to combine. Fold foil over vegetables and crimp edges to tightly seal packet.
- Transfer chicken and packet to grill. Cook, turning chicken and packet halfway through cooking, until chicken is charred in spots and cooked through, instant-read thermometer inserted into centers registers 165°F, and vegetables in packet are softened, about 15 minutes total. (Check carefully when opening packet; steam will be released.) Transfer chicken to cutting board and let rest.
- Meanwhile, carefully transfer vegetables (including juices) to blender or food processor. Add cilantro, lime juice, and remaining 1 tsp salt and pulse until smooth. Season salsa to taste with more salt and/or lime juice.
TOMATILLO BRAISED CHICKEN RECIPE | TRAEGER GRILLS
From traeger.com
4.2/5 (4)Phone (800) 872-3437Category Poultry
GRILLED CHICKEN WITH TOMATILLO ROASTED POBLANO CREAM …
From joyfulhealthyeats.com
GRILLED CHICKEN TACOS WITH TOMATILLOS AND QUESO FRESCO RECIPE
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Intermediate
GRILLED CHICKEN SALAD WITH JALAPENO TOMATILLO DRESSING - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
GRILLED PIZZA WITH TOMATILLO CHICKEN AND RED ONION
From rickbayless.com
GRILLED CHICKEN THIGHS WITH QUICK AND EASY MARINADE RECIPE
From bonappetit.com
25 SUMMER RECIPES TO FEED A CROWD | POPSUGAR FOOD
From popsugar.com
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE - ONCE UPON A CHEF
From onceuponachef.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS …
From epicurious.com
QUICK DINNER IDEAS: GRILLED CHICKEN THIGHS | COOK'S ILLUSTRATED
From americastestkitchen.com
GRILLED CHICKEN PASTA SALAD: GET KATIE LEE BIEGEL’S RECIPE - TODAY
From today.com
TEQUILA LIME CHICKEN RECIPE (GRILLED) | KITCHN
From thekitchn.com
GRILLED TOMATILLO AND CORN SALSA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOMATILLO CHICKEN STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED CHILI CHICKEN TACOS WITH TOMATILLO SALSA
From thedefineddish.com
RECIPE: THIS TWO-HOT SAUCE GRILLED CHICKEN COMBINES ISRAELI …
From jweekly.com
GRILLED CHICKEN WITH TOMATILLO SAUCE | RECIPES FROM GRANOR FARM
From granorfarm.com
GRILLED CHICKEN WITH TOMATILLO AVOCADO SAUCE | MAZOLA®
From mazola.com
GRILLED CHICKEN TACOS WITH ROASTED TOMATILLO SALSA
From heygrillhey.com
ROASTED TOMATILLO CHICKEN AND RICE BOWLS RECIPE - PINCH OF YUM
From pinchofyum.com
HOW TO GRILL CHICKEN - THE NEW YORK TIMES
From nytimes.com
14 BEST BONELESS CHICKEN THIGH RECIPES | SKINNYTASTE
From skinnytaste.com
GRILLED BROCCOLINI | FEASTING AT HOME
From feastingathome.com
You'll also love