Monday, September 5, 2016
Tomatillo Chicken & Rice Bowl
I really like meals that come together in a bowl - they're full of interesting flavors and textures, and are easy to serve and eat.
I sometimes think remembering to write down what I do for a one-bowl dish is a real accomplishment! Then tend to just get pulled together on whim, and by the time we realize it's a winner, I've forgotten what I did.
I managed to record this one, though - full of bright summery southwestern flavor notes, I look forward to doing this one again.
1 lb boneless chicken thighs or breasts
6-8 tomatilloes, husked
2 T. olive oil
1 onion, diced
2-3 garlic cloves, minced
2 cups chicken stock
1 lime, zested and juiced
2 cups cooked rice
salt and pepper to taste
Other toppings as desired:
corn tortilla strips
Heat oven to 400F. Cover a large cookie sheet with foil. Place husked tomatillos and jalapenos onto the pan, toss with olive oil and salt to taste, and roast for about 15 minutes. (the skins should start to look charred).
Remove from oven and cool enough to handle.
In a saute pan, brown the chicken on all sides in additional oil. Remove from pan and set aside.
Prepare your rice as you usually do.
Chop the onion, tomatillos. Prepare jalapenos (use caution - wash your hands well after!) - remove stems and chop jalapeno. If less heat is desired, remove seeds when you take off the stem.
Cover and let simmer for about 10 minutes, then remove lid and simmer 10 minutes more, adding salt and pepper and adjusting seasonings as desired.
While chicken is simmering, chop and prepare whichever desired toppings you'll have.
To serve, put rice in each bowl, top with the Tomatillo Chicken, and then let each person add their own toppings.
Crack open a nice cold beer and relax - dinner's on!