Receta Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce
I have a recipe to share with you just in time for spring and summer, and all those wonderful, fresh garden vegetables! It's a dish that is easy and so quick to put together This chicken was filling, deliciously juicy and full of so much flavor.
This recipe starts off with a perfectly cooked juicy chicken breast. I love using this technique to cook chicken, it results in crispy, yet tender chicken every time. This method simply consists of heating a skillet, adding oil, lightly seasoning the chicken then cooking the it for a few minutes on each side. It's nothing special or high tech, just simple ingredients and a simple technique that yeilds a perfectly juicy piece of meat every time. This lightly crispy and completely tender chicken serves as a palate for what's to come. A sauce that is incredibly flavorful, creamy and full of flavor.
This sauce starts out by roasting onions, peppers and tomatillos. This process adds so much flavor to the vegetables and the overall taste of the sauce. The slightly charred vegetables are then placed in a food processor and accompanied by buttery avocados, bright and earthy cilantro (I LOVE cilantro), and last but not least lime juice that adds a slight tartness that helps pull the sauce together. Once blended to perfection; half and half is streamed in to create the perfectly creamy sauce you see pictured. You've got flavors in this sauce that hit every note; tart, tangy, buttery, smoky and creamy. Simple perfection! This sauce, although a delicious topping on this chicken, would be a perfect dip addiction to any appetizer bar or taco bar.
This meal was a crowd pleaser in my house, that resulted in three very clean plates. I'm talking spotless plates, not a chicken crumb or drop of sauce was to be found! This is nice enough to serve to dinner guests, but also quick enough to put together for a week night meal. Serve along side a tomato, onion and cilantro salad, green salad or
black bean, corn and tomato salad. You have a meal that is perfect for summer, light and refreshing and filling. I was so excited to try this meal and I'm even more excited to be sharing it with you today! I promise, you won't be disappointed.
Chicken with Creamy Green Chile, Tomatillo and Avocado Sauce
Ingredients:
1 Small onion, peeled and quartered
1 Jalapeno, stemmed, seeded and halved
- 1 Poblano pepper, stemmed, seeded and quartered
- 1 Cloved garlic, peeled
- 2 Medium (3 small) tomatillos, husk removed, cored and quartered
- 1-2 Tbsp canola oil, divided
- 1 Avocado, peeled and seed removed
- 1/4 Cup cilantro
- 2 Tbsp fresh lime juice (about 1 lime)
- 1/4 Cup half and half
- 4 (5oz)Small chicken breasts
Directions:
Preheat broiler. Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place onion, jalapeno, poblano pepper, tomatillos and garlic in the prepared, broiler safe pan. Drizzle the vegetables with about 2 teaspoons of canola oil and place under broiler. Broil for 3-5 minutes, until vegetables begin to char and soften. Remove from broiler and place in food processor and allow to cool slightly.
Meanwhile, place a medium skillet over medium heat. Season chicken breasts with salt and pepper. Add 2 tablespoons of vegetable oil to the hot pan then add chicken. Cook chicken 4-5 minutes on each side, until chicken is cooked through and golden-brown in color.
Once the roasted vegetables have cooled add the avocado, cilantro, lime juice to the food processor. Turn the food processor on and allow foods to process until well blended. Once combined, slowly stream in the cream until desired consistency is achieved. Season with salt and pepper.
Place chicken on serving dish and top with sauce. Store any remaining sauce in an airtight container in the refrigerator for up to 2 days.
Recipe source: adapted from Food and Wine Annual Cookbook 2010, via Our Life in Food as seen on Elly Says Opa