Wednesday, May 13, 2015

Miss Congeniality - Mid Week Range Recipe

It's not very photogenic, but it "has a great personality".

I went to Kroger last night to get some supplies, intending on making some Nepalese lentils and rice  (Dal Bhat,) a staple for a nourishing cheap lunch during the work week since I had some limes, cilantro and assorted peppers to use up (a popular garnish on the dish).  But then I spotted the tomatillas.

 As one of my readers, who generously kitchen tested the recipe a while back had this to say:

"Oh My Goodness! My yummy, scrumptious, tasty, awesome goodness! Excellent recipe, Brigid. I made it tonight and it got "excellent" for a review from my wife. It's staying in the recipe file. Thanks. " -David"

So for a busy week night - just a recipe,

Chicken Southwest  - made with tomatillas, which come into their glory normally in the month of July/August, but sometimes show up earlier in mild weather.  It was  my own spin on a recipe sent to me from a gal friend out West, original source unknown.

5 chicken breasts
salt to taste
5 thick slices provolone cheese
1/2 of a VERY large vidalia onion
1 1/4 tablespoon olive oil
8 small tomatillas, half of them chopped roughly, half sliced thinly
1/4 cup plus 2 tablespoons key lime juice
10 slices of jarred jalapeno
1/2 heaping teaspoon fresh mined garlic
1 small handful cilantro roughly chopped
1 1/3 teaspoon Cumin
1/4 teaspoon Penzey's Southwest Seasoning (or if you don't have it, ancho chili powder)

Salt the chicken breast and place in pan and bake in preheated 350 degree oven for 30-35 minutes.

While the chicken cooks, saute sliced onion in olive oil until translucent. Chop tomatillas and put in a bowl with lime juice, garlic and jalapeno slices.

In another small bowl mix seasoning and cilantro.

When chicken is about 10 minutes from being done, add in lime juice, tomatillas, and garlic to onions on the stove and saute over medium heat to cook, stirring constantly.

When chicken "pings" top with slices of cheese and return to oven for 5 minutes. Add in cumin, Penzey's and Cilantro to the tomatilla mixture and reduce heat to low, stirring occasionally, until Cilantro wilts (just a few more minutes)

Serve chicken on top of rice, (I use a mix of basmatti and brown rice) and top with tomatilla mixture removed from the pan with a slotted spoon , drizzling the rice with a bit of the extra juice if you like.

Serve with sour cream and more cilantro. 

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I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..