Tonguegasmic is truly the only word that describe this dish. Spicy, smoky, savory, fresh, aromatic, flavorful, bursting… I could go on and on. I had another dish set to share for today’s Mouthwatering Monday post and then I made this and since I had to restrain myself from Scooby Doo licking of my plate, this dish.. trumped the other.
- Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice
- 1/4 C olive oil (divided)
- 1 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 5 garlic cloves, finely chopped
- 4 boneless skinless chicken breasts
- 1/2 pound tomatillos
- 1/2 C fat free chicken broth
- 1/4 C cilantro leaves (just remove the stems and don’t pack them in)
- Juice of two limes (roughly 3 Tbsp)
- 1/2 tsp sugar
- Dash salt
- 3 garlic cloves, chopped
- 1/4 C chopped onion
- 1 jalapeno pepper (seeded if you can’t handle the heat), chopped
- Combine olive oil, cumin, black pepper and garlic cloves with the chicken in a large plastic baggie. Massage the baggie to make sure that the seasonings cover the chicken. Marinate for 30 minutes or more.
- Remove the husks and stems from the tomatillos and combine them with 1/2 C chicken broth in a small saucepan over medium-high heat. Cover and cook for 9 minutes. Drain and leave the tomatillos to cool slightly.
- Combine the tomatillos, cilantro, green onions, 2 Tbsp lime juice, sugar, salt, garlic and jalapenos. Place them in a food processor (or, if like me you don’t have a food processor, place them in a blender) and process until smooth.
- Remove the chicken from the bag and place in a skillet over medium high heat. Cook about 9 minutes per side or until cooked through (this will vary depending upon thickness)
- * start making the rice when you place the chicken in the pan
- 1 C long grain rice
- 2 C fat free broth (chicken or vegetable)
- 1/2 C chopped green onions
- 1 Tbsp sour cream
- 2 chipotles in adobo sauce, chopped plus 1 tsp sauce
- 1/4 C chopped onion
- 1 Tbsp butter (or olive oil)
- Add butter (olive oil) in a skillet over medium high heat and when it has browned, add onion, garlic and uncooked rice. Stir until fragrant and caramelization just begins. Remove from heat and add with chicken broth in a sauce pan. Bring to a boil and then cover and simmer for 15 minutes.
- Remove cover and add green onions, a squeeze of lime juice and chipotles and adobo sauce. Stir and simmer another minute or two.
- Remove from heat, stir in sour cream and keep covered until ready to serve.
Spoon the rice onto a plate, top with the chicken and then generously cover with the tomatillo sauce.
Y’all are gonna thank me for this dish.
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