Thursday, February 11, 2010

Chicken in Tomatillo and Green Chile Cream Sauce

For this recipe, the chicken is first boiled in strongly seasoned water. Boiling the chicken makes it nice and tender. If you like making soup, save this broth for another meal - if your not using it right away you can also freeze it. This is great in Chicken Tortilla Soup. You can even cook extra chicken and use it with the broth for your meal the next day.

Chicken Breast in Tomatillo and Green Chile Cream Sauce
For the Chicken:
4 chicken breasts
6 cups water
1 tsp Chimayo or Hot Chili Powder
½ lime
1 tsp kosher salt
1tsp pepper

In a medium sized pot, bring water and seasonings to a boil - with the lime you will squeeze the juice and then put the lime half in the juice in the water too - this will add allot of extra flavor to the broth. Add chicken and cook until cooked through - about 10-15 minutes. Set aside. Strain liquid and set aside for later use. This makes a great flavored chicken broth - great for chicken tortilla soup.

Tomatillo and Green Chile Cream Sauce

2 tbs vegetable oil or butter
2 - 4 oz can’s of chopped green chile’s
4 medium sized tomatillo’s - chopped
1 small yellow onion - chopped
4 garlic cloves - finely sliced
1 tsp Chipotle chili powder
¼ tsp smoked paprika
Salt and pepper to taste
1 ½ cups heavy cream
½ cup milk (optional) for thinning sauce

In large sauce pan or medium sized pot sauté onions and tomatillo’s in oil or butter until mostly tender; about 8-10 minutes. While these are cooking cut the chicken into bite sized cubes or shred with a fork, set aside. Add garlic and chile’s, sauté another 2 minutes then slowly stir in cream and seasonings. Let simmer until sauce just starts to bubble, then add chicken and simmer on low heat until chicken is heated all the way through about 3-5 minutes. If sauce is too thick use milk to thin down adding 1 tablespoon at a time.
Remove from heat and serve with homemade tortillas, beans and rice – if desired.

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