Roasted Tomatillo Chicken

A surprisingly simple recipe that will make your family think you spent all day in the kitchen. This easy dinner is a tangy, spicy, delicious dish you can customize any way you want.

 
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Directions


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1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

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2. In a large bowl, add the tomatillos, jalapeños, poblanos and red onion.

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3. Add the olive oil and stir until all pieces are coated. Place on the baking sheet and sprinkle with salt and pepper.

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4. Roast in the oven for 40 minutes, stirring halfway through.

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5. Remove from oven and transfer the roasted tomatillos, peppers and onions to a food processor or a blender.

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6. Add the chicken broth, garlic and cilantro leaves. Pulse until sauce is smooth.

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7. Add the shredded chicken and tomatillo sauce to a Dutch oven or a large sauté pan. Bring to a boil over medium heat.

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8. Reduce heat to low and simmer for 15-20 minutes.

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9. Remove from heat and stir in sour cream.

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10. Serve tomatillo chicken over rice or as tacos.


Roasted Tomatillo Chicken

Yield: 6 servings
Author:
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
A surprisingly simple recipe that will make your family think you spent all day in the kitchen. This easy dinner is a tangy, spicy, delicious dish you can customize any way you want.

ingredients:

  • 18-20 tomatillos, paper removed
  • 1-2 jalapeño peppers, stems removed
  • 2 poblano peppers, stems removed
  • 1 red onion, cut into pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup fresh cilantro leaves, packed
  • 1/3 cup low fat sour cream
  • 2 rotisserie chickens, shredded (4 cups)

instructions:

How to cook Roasted Tomatillo Chicken

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the tomatillos, jalapeños, poblanos and red onion.
  3. Add the olive oil and stir until all pieces are coated. Place on the baking sheet and sprinkle with salt and pepper.
  4. Roast in the oven for 40 minutes, stirring halfway through.
  5. Remove from oven and transfer the roasted tomatillos, peppers and onions to a food processor or a blender.
  6. Add the chicken broth, garlic and cilantro leaves. Pulse until sauce is smooth.
  7. Add the shredded chicken and tomatillo sauce to a Dutch oven or a large sauté pan. Bring to a boil over medium heat.
  8. Reduce heat to low and simmer for 15-20 minutes.
  9. Remove from heat and stir in sour cream.
  10. Serve tomatillo chicken over rice or as tacos.

NOTES:

Recommended toppings: avocado, cotija cheese, black beans, limes, tomatoes, onion, sour cream.

Calories

281.00

Fat (grams)

13.53

Sat. Fat (grams)

3.70

Carbs (grams)

11.26

Fiber (grams)

2.93

Net carbs

8.33

Sugar (grams)

6.00

Protein (grams)

30.35

Sodium (milligrams)

942.10

Cholesterol (grams)

101.35
Created using The Recipes Generator