delicious. I served it with the avocado mixed wtih lime and salt, lol, and CI's Mexican Rice.
A question, though. I used fresh tomatillos and tasted before the lime juice addition. It was very nicely tangy and definitely needed no lime. I was halving the recipe, so the 2+ T. of lime juice would have ruined it in my opinion. Have you had that experience or am I getting really acidic tomatillos?
I was thinking the chicken would really be good slit and stuffed with roasted and peeled poblanos, jack cheese (or both!) before dipping and breading. Here's the original post from Epi.
Here's another really good recipe from that cookbook: REC: Nogales Baked Chicken with Tomatillo Salsa (m)
(I first posted this in 1999. My kids are
older now!)
This is a good, solid recipe using
tomatillo salsa, and is not so spicy that
those of you who prefer milder dishes can't
enjoy also. My kids (5 and 3yrs) inhale
this dish. It is from the Sunset Mexican
Cookbook, 1989 edition. My comments are in
(brackets).
Nogales Baked Chicken (Pollo Nogalense)
In the border town of Nogales, the culinary
traditions of Mexico and Arizona are
blended. This baked chicken is a tongue-
tingling sample of the result.
Ingredients:
Tomatillo Salsa (recipe to follow)or
purchased green chile salsa
3 whole chicken breasts (about 1 pound
EACH), skinned, boned and split, or 12
chicken thighs(3 to 3 1/2 pounds TOTAL)
skinned (I've always used breasts)
2 eggs
1 clove garlic, minced or pressed
1 1/2 cups fine dry bread crumbs
2 tsp EACH chili powder and ground cumin (I
often use only 1 tsp of EACH, but tastes
good either way)
1/2 tsp ground oregano
6 Tbsp butter or margarine
1 large ripe avocado
4 to 6 cups of shredded romaine lettuce
leaves (I omit this...looks good without it)
About 1 cup plain yogurt or sour cream (I
ALWAYS prefer sour cream!)
About 6 Tbsp thinly sliced green onions,
including tops
12 to 18 cherry tomatoes (only when my
garden allows!)
1 or 2 limes, cut into wedges
Prepare Tomatillo Salsa (recipe follows),
set aside. Rinse chicken, set aside.
In a shallow bowl, beat together eggs,
garlic, and 1/4 cup of the salsa. In
another shallow bowl, combine bread crumbs,
chili powder, cumin, and oregano. Dip each
chicken piece in egg mixture; drain
briefly. Then coat with crumb mixture and
shake off excess.
In a rimmed, 10 to 15 inch baking pan, melt
butter in a 375 degree oven. Add chicken;
turn to coat with butter. (I usually just
lightly butter or oil the pan and not "coat
with butter". Tastes good either way; less
fat my way.) Bake, uncovered, until meat
in thickest part is no longer pink when
slashed (30 to 35 minutes for breasts,
about 45 minutes for thighs).
Pit, peel, and slice avocado. Arrange
chicken on a bed of shredded lettuce on a
serving platter and top each piece with a
dollop of yogurt (add fat back in by using
sour cream!). Garnish with avocado, green
onions, tomatoes, and lime wedges; offer
remaining yogurt and salsa in separate
bowls to add to individual servings. Makes
6 servings.
Tomatillo Salsa
Even though tomatillos are usually softened
by briefly roasting them, this still
qualifies as a "salsa cruda", or raw salsa.
1 1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano, or other small, hot
chile, stemmed (omit for milder tastes!)
3/4 cup regular strength chicken broth
1/3 cup lime juice (fresh squeeze pleeze!)
salt (optional)
Rinse tomatillos; arrange in a single layer
on a baking sheet and roast in a 500 degree
oven until slightly singed (about 15
minutes). Let cool. In a blender or food
processor, whirl tomatillos with cilantro
and chile. Stir in broth and lime juice;
season to taste with salt, if desired. If
made ahead, cover and refrigerate for up to
2 days (well sealed, mine keeps a week).
Makes 3 cups.
My own variation uses canned tomatillos
which are available year-round and canned
green chiles. Still comes out acceptable!
To the above recipe, substitute:
1 large can (28 oz) tomatillos, drained,
for
the fresh tomatillos. No need to roast
them
in the oven, they are already softened by
canning.
1 can (3 to 4 oz) green chiles for the
jalapeno.
1/3 cup fresh lemon juice for the lime
juice
Note: This salsa has a wonderful sourish
and tangy flavor. It is terrific on tacos,
burritos, eggs, etc.
Enjoy!
Michael
http://tinyurl.com/m6z43
A question, though. I used fresh tomatillos and tasted before the lime juice addition. It was very nicely tangy and definitely needed no lime. I was halving the recipe, so the 2+ T. of lime juice would have ruined it in my opinion. Have you had that experience or am I getting really acidic tomatillos?
I was thinking the chicken would really be good slit and stuffed with roasted and peeled poblanos, jack cheese (or both!) before dipping and breading. Here's the original post from Epi.
Here's another really good recipe from that cookbook: REC: Nogales Baked Chicken with Tomatillo Salsa (m)
(I first posted this in 1999. My kids are
older now!)
This is a good, solid recipe using
tomatillo salsa, and is not so spicy that
those of you who prefer milder dishes can't
enjoy also. My kids (5 and 3yrs) inhale
this dish. It is from the Sunset Mexican
Cookbook, 1989 edition. My comments are in
(brackets).
Nogales Baked Chicken (Pollo Nogalense)
In the border town of Nogales, the culinary
traditions of Mexico and Arizona are
blended. This baked chicken is a tongue-
tingling sample of the result.
Ingredients:
Tomatillo Salsa (recipe to follow)or
purchased green chile salsa
3 whole chicken breasts (about 1 pound
EACH), skinned, boned and split, or 12
chicken thighs(3 to 3 1/2 pounds TOTAL)
skinned (I've always used breasts)
2 eggs
1 clove garlic, minced or pressed
1 1/2 cups fine dry bread crumbs
2 tsp EACH chili powder and ground cumin (I
often use only 1 tsp of EACH, but tastes
good either way)
1/2 tsp ground oregano
6 Tbsp butter or margarine
1 large ripe avocado
4 to 6 cups of shredded romaine lettuce
leaves (I omit this...looks good without it)
About 1 cup plain yogurt or sour cream (I
ALWAYS prefer sour cream!)
About 6 Tbsp thinly sliced green onions,
including tops
12 to 18 cherry tomatoes (only when my
garden allows!)
1 or 2 limes, cut into wedges
Prepare Tomatillo Salsa (recipe follows),
set aside. Rinse chicken, set aside.
In a shallow bowl, beat together eggs,
garlic, and 1/4 cup of the salsa. In
another shallow bowl, combine bread crumbs,
chili powder, cumin, and oregano. Dip each
chicken piece in egg mixture; drain
briefly. Then coat with crumb mixture and
shake off excess.
In a rimmed, 10 to 15 inch baking pan, melt
butter in a 375 degree oven. Add chicken;
turn to coat with butter. (I usually just
lightly butter or oil the pan and not "coat
with butter". Tastes good either way; less
fat my way.) Bake, uncovered, until meat
in thickest part is no longer pink when
slashed (30 to 35 minutes for breasts,
about 45 minutes for thighs).
Pit, peel, and slice avocado. Arrange
chicken on a bed of shredded lettuce on a
serving platter and top each piece with a
dollop of yogurt (add fat back in by using
sour cream!). Garnish with avocado, green
onions, tomatoes, and lime wedges; offer
remaining yogurt and salsa in separate
bowls to add to individual servings. Makes
6 servings.
Tomatillo Salsa
Even though tomatillos are usually softened
by briefly roasting them, this still
qualifies as a "salsa cruda", or raw salsa.
1 1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano, or other small, hot
chile, stemmed (omit for milder tastes!)
3/4 cup regular strength chicken broth
1/3 cup lime juice (fresh squeeze pleeze!)
salt (optional)
Rinse tomatillos; arrange in a single layer
on a baking sheet and roast in a 500 degree
oven until slightly singed (about 15
minutes). Let cool. In a blender or food
processor, whirl tomatillos with cilantro
and chile. Stir in broth and lime juice;
season to taste with salt, if desired. If
made ahead, cover and refrigerate for up to
2 days (well sealed, mine keeps a week).
Makes 3 cups.
My own variation uses canned tomatillos
which are available year-round and canned
green chiles. Still comes out acceptable!
To the above recipe, substitute:
1 large can (28 oz) tomatillos, drained,
for
the fresh tomatillos. No need to roast
them
in the oven, they are already softened by
canning.
1 can (3 to 4 oz) green chiles for the
jalapeno.
1/3 cup fresh lemon juice for the lime
juice
Note: This salsa has a wonderful sourish
and tangy flavor. It is terrific on tacos,
burritos, eggs, etc.
Enjoy!
Michael
http://tinyurl.com/m6z43