Tequila Chicken With Tomatillo Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
JUDI M. PHELPS, BNVX05A
MARINADE-----,
1/3 cup: Tequila,
2 tbsp: Fresh cilantro, minced
1/3 cup: Chicken broth,
1 1/2 tsp: Garlic, minced
1/4 cup: Fresh lime juice,
4: Chicken breast halves with,
1/4 cup: Olive oil,
Bone and skin, each cut
In,
2 tbsp: Fresh jalapeno peppers,
Half crosswise,
Minced*,
TOMATILLO SAUCE-----,
12: Tomatillos, about 1-1/4 lb
1 cup: Chicken broth,
Husked, rinsed, cored and
1 tbsp: All purpose flour,
Halved,
1 tbsp: Chopped fresh cilantro,
2 medium: Fresh jalapeno pepperse,
1/2 tsp: Salt, optional
Halved, cored and seeded*
Directions:
*Wear rubber gloves when slicing and seeding peppers. Mix marinade
ingredients in a plastic food bag. Add chicken and close bag,
squeezing out as much air as you can. Marinate in refirgerator 4-8
hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos,
tequila, and all but 2 tabl. chicken broth into a medium size
saucepan. Cover and cook over medium high heat 4-5 minutes until
tomatillos are tender. Stir flour and remaining 2 tabl. broth until
smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer
4-5 minutes over medium low heat, stirring occasionally, until
mixture is slightly thickened. Puree in blender or food processor.
Remove chicken from marinade. Discard marinade. TO GRILL: Cook
chicken 4-6 inches above hot coals for about 15-20 minutes, turning
once, until opaque in center when pierced with tip of knife. TO
BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE:
Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken
on sauce. Serve sauce separately.
Per serving with 1/3 cup sauce: 150 calories, 18 g pro, 4 g car, 6 g
fat, 46 mg chol, 438 mg sod Source: Magazine clipping.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
Source from luhu.jp
ingredients in a plastic food bag. Add chicken and close bag,
squeezing out as much air as you can. Marinate in refirgerator 4-8
hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos,
tequila, and all but 2 tabl. chicken broth into a medium size
saucepan. Cover and cook over medium high heat 4-5 minutes until
tomatillos are tender. Stir flour and remaining 2 tabl. broth until
smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer
4-5 minutes over medium low heat, stirring occasionally, until
mixture is slightly thickened. Puree in blender or food processor.
Remove chicken from marinade. Discard marinade. TO GRILL: Cook
chicken 4-6 inches above hot coals for about 15-20 minutes, turning
once, until opaque in center when pierced with tip of knife. TO
BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE:
Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken
on sauce. Serve sauce separately.
Per serving with 1/3 cup sauce: 150 calories, 18 g pro, 4 g car, 6 g
fat, 46 mg chol, 438 mg sod Source: Magazine clipping.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
Source from luhu.jp
Tags
Poultry