Tomatillo Chicken over Rice and Beans
Tomatillo Chicken over Rice and Beans

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tomatillo chicken over rice and beans. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tomatillo Chicken over Rice and Beans is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Tomatillo Chicken over Rice and Beans is something which I’ve loved my entire life.

Dinner Doesn't Get Much Easier Than This. Save this Delicious Bush's® Recipe to Your Board Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook tomatillo chicken over rice and beans using 10 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Tomatillo Chicken over Rice and Beans:
  1. Make ready 1 cup Kidney bean
  2. Get 1 cup Black bean
  3. Take 2 1/2 cup Brown rice
  4. Take 4 medium Tomato
  5. Take 2 medium Shallot
  6. Take 10 medium Tomatillo
  7. Make ready 2 cup Ancho chile
  8. Get 1 Sea salt
  9. Make ready 4 medium Chicken breast
  10. Take 3 tbsp Olive oil, extra virgin

Remove chicken from pot, set aside. In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. Pour pureed tomatillo mixture over top.

Instructions to make Tomatillo Chicken over Rice and Beans:
  1. Place beans and rice in separate pots of water. Bring to a boil.
  2. Remove beans and rice from heat, cover and let soak for one hour.
  3. Drain and rinse rice and beans.
  4. Place rice in pot with 5 cups of water. Place beans in pot with 6-8 cups of water.
  5. Bring both pots of water to a boil. Reduce heat to a gentle simmer. Tilt lids to allow vent and simmer for 60-90 minutes until desired softness is achieved.
  6. Note: Instant rice and canned beans may be used for this recipe to save time, but it will not be as healthy as the real deal, nor will it taste as good.
  7. With about 30 minutes left for the beans and rice, begin to prepare the remaining ingredients.
  8. Preheat oven to 400°F.
  9. Coat rimmed baking sheet with 1 tablespoon of olive oil. Remove tomatillo husks and place tomatillos on baking sheet with ancho chiles. Roast for 20 minutes, quarter turn every 5 minutes.
  10. Cube chicken, dice tomatoes and shallots
  11. Place chicken in frying pan with 1 tablespoon of olive oil. Cook thoroughly.
  12. Place diced tomatoes and shallots in a separate frying pan with 1 tablespoon of olive oil. Cook thoroughly.
  13. Remove tomatillos and chiles from oven and place into a blender. Blend into a sauce. Add sea salt to taste.
  14. Add sauce into frying pan with chicken, turn heat to low until remaining ingredients are finished cooking.
  15. When rice and beans are finished cooking, drain and rinse with hot water. Place in large mixing bowl. Add shallots and tomatoes. Mix well.
  16. On a plate or in a bowl, scoop one cup of rice and bean mixture onto plate or into bowl. Spoon chicken and sauce over top of the rice and bean mixture.
  17. Enjoy! Warning: contents will be hot and delicious.

Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Keep black beans, a couple of cooked chicken breasts, rice, and a few other ingredients on hand so you can make this quick Mexican-inspired chicken dish anytime. Tomatillo chicken, called pollo entomadado, is prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce.

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