"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Friday, August 1, 2008

Green Tomatillo Chicken

6 boneless chicken breast
1 medium onion, sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground pepper
1 Tbs. Fresh lime juice
1 cup green tomatillo salsa (I have also used green chiles and it works too)
1 ½ cups sour cream

place the chicken breast in the crock-pot slow cooker. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice and salsa. Pour this sauce over the chicken breast. Cook on low 6 to 8 hours (or high for 3 to 4 hours). Remove the chicken from the slow cooker. Stir the sour cream into the juice in the stoneware and blend well. Pour this sauce over each piece of chicken. Makes 6 servings.

Recipe for Tomatillo Salsa’s

Recipe for tomatillo salsa
The unique flavor of this fruit makes a tasty 'Salsa Verde' or green salsa. It grows successfully in a wide range of climates. A papery husk covers the fruit, which is somewhat smaller than a tomato. Used extensively in Mexican foods.
tomatillo salsa
1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
If using fresh tomatillos to make the tomatillo salsa, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée allthe tomatillo salsa ingredients in a blender. http://chilisalsa.com/recipes/tomatillo-salsa.html

No comments: