Tuesday, October 29, 2013

TOMATILLO CHICKEN

When I was doing my farm share, I had several weeks where I received these weird little tomatoes. After some google-imaging I learned that they are in fact not tomatoes but tomatillos. A new food to try! While I was pumped to taste them (I learned they are generally used in green salsa) I had no idea how to cook with them. 






So I turned to my best friend for giving advice, Pinterest, and I found this handy little recipe

From their raw state, I began by removing the husks from each tomatillo. Underneath they are a little sticky and they should be firm to the touch. To remove the goo, I rinsed each thoroughly, scrubbing with my fingers, and then dried and quartered each tomatillo. The shucking, washing, drying, and chopping part was the most tedious of this recipe. I also used ALL of the tomatillos I had because I knew I wouldn't use them if I didn't. If you are making this dish, you can probably use half the amount I did (around 15 tomatillos).


After the main ingredient was finally ready (PHEW!), I skillfully chopped up a a few sweet peppers, garlic, some jalapenos, and the world's largest onion. I wore sunglasses to help protect my eyes from the onion fumes but as you can see they were supremely ineffective. I looked like an actual raccoon. I was crying so hard from the onions and rubbing my eyes and the best part of this scenario was that I didn't even realize what I looked like until two hours later when I went to get ready for bed. 

After everything was chopped, it all went into the crock pot to cook for roughly 4 hours. You can't see the chicken breasts here because all of my green veggies are on top. Eventually they cooked down and I enjoyed a delicious tomatillo chicken soup. 


Crock Pot Tomatillo Chicken

Ingredients:
15 tomatillos, fresh, shucked and quartered (I used 30)
1 onion
1 jalapeno
6 garlic cloves roughly chopped
2 cups chicken broth (you can use less, mine was more soup)
2 tablespoons dried oregano (or throw in any spices you like)
2 pounds chicken breast

Instructions:
1. Place the chicken and the broth in the crock pot on the bottom.
2. Throw in all the other ingredients.
3. Put the lid on and cook on high for 3 hours.
4. Pull out the chicken and shred with two forks.
5. Put the chicken back in, stir, and cook for another hour.
6. Voila!


Do you have any recipes with tomatillos?

2 comments

  1. Oooh, that sounds and looks so good! My fiance has gotten obsessed with green chiles and all things spicy since visiting New Mexico, and I can definitely see him getting behind this recipe. And can definitely relate to the crying . . . woo boy, can onions knock my socks off!

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  2. HAHA this is the first time I've really cried from onions. I looked so ridiculous!

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