Post by nini on Mar 3, 2007 21:14:28 GMT -5
Grilled Chicken Breasts with Tomatillos and Smoky Chilies
2 Tbsp. vegetable oil
1/2 cup onion, chopped
1 garlic clove, minced
1 pound tomatillos, husked, rinsed and quartered
1 13-3/4 ounce can chicken broth
1/2 cup canned chilies chipotles en adobo, seeded and sliced
1/4 teaspoon cumin
Salt and freshly ground black pepper
6 boneless, skinless chicken breast halves
Cilantro sprigs for garnish
Prepare grill or preheat broiler. Heat oil in saucepan over medium heat. Add onion and cook, stirring, until golden, 7 minutes. Stir in garlic and cook 30 seconds. Add tomatillos and cook until soft, 10 minutes. Stir in broth, juice, chilies and cumin. Cook, stirring, until mixture is thick and reduced to 2 cups, 20 to 30 minutes. Season with salt. Season chicken with salt and pepper. Grill or broil 3 to 4 minutes per side. Spread sauce on 6 dinner plates. Top with chicken; garnish with cilantro.
2 Tbsp. vegetable oil
1/2 cup onion, chopped
1 garlic clove, minced
1 pound tomatillos, husked, rinsed and quartered
1 13-3/4 ounce can chicken broth
1/2 cup canned chilies chipotles en adobo, seeded and sliced
1/4 teaspoon cumin
Salt and freshly ground black pepper
6 boneless, skinless chicken breast halves
Cilantro sprigs for garnish
Prepare grill or preheat broiler. Heat oil in saucepan over medium heat. Add onion and cook, stirring, until golden, 7 minutes. Stir in garlic and cook 30 seconds. Add tomatillos and cook until soft, 10 minutes. Stir in broth, juice, chilies and cumin. Cook, stirring, until mixture is thick and reduced to 2 cups, 20 to 30 minutes. Season with salt. Season chicken with salt and pepper. Grill or broil 3 to 4 minutes per side. Spread sauce on 6 dinner plates. Top with chicken; garnish with cilantro.
