Tomatillo Chicken over Rice and Beans. For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best).

Tomatillos are available year-round, but you can find them local and ripe at the end of the summer — the perfect time of year for endless salsas on Store tomatillos in the fridge for up to a week with the husks still intact. Shows you how to cook tomatillo! This tomatillo sauce is DELICIOUS and can be used as a soup stock, chicken tacos salsa, served over rice and so much Once you remove them from the oven, the cooking possibilities are endless. You can cook Tomatillo Chicken over Rice and Beans using 10 ingredients and 17 steps. Here is how you cook that.

Ingredients of Tomatillo Chicken over Rice and Beans

Prepare 1 cup of Kidney bean.
Prepare 1 cup of Black bean.
You need 2 1/2 cup of Brown rice.
It's 4 medium of Tomato.
You need 2 medium of Shallot.
It's 10 medium of Tomatillo.
Prepare 2 cup of Ancho chile.
You need 1 of Sea salt.
Prepare 4 medium of Chicken breast.
Prepare 3 tbsp of Olive oil, extra virgin.

Bring to a boil and reduce to a simmer. Add the cilantro to the stew in the last minute or so of cooking. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat.

Tomatillo Chicken over Rice and Beans step by step

Place beans and rice in separate pots of water. Bring to a boil..
Remove beans and rice from heat, cover and let soak for one hour..
Drain and rinse rice and beans..
Place rice in pot with 5 cups of water. Place beans in pot with 6-8 cups of water..
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..
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..
With about 30 minutes left for the beans and rice, begin to prepare the remaining ingredients..
Preheat oven to 400°F..
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..
Cube chicken, dice tomatoes and shallots.
Place chicken in frying pan with 1 tablespoon of olive oil. Cook thoroughly..
Place diced tomatoes and shallots in a separate frying pan with 1 tablespoon of olive oil. Cook thoroughly..
Remove tomatillos and chiles from oven and place into a blender. Blend into a sauce. Add sea salt to taste..
Add sauce into frying pan with chicken, turn heat to low until remaining ingredients are finished cooking..
When rice and beans are finished cooking, drain and rinse with hot water. Place in large mixing bowl. Add shallots and tomatoes. Mix well..
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..
Enjoy! Warning: contents will be hot and delicious..

Add oil to pan; swirl to coat. That said, we loved the sauce, served this over rice with the sour cream (I used Daisy Light with a squeeze of lime). Tomatillo chicken prepared with skinless chicken thighs and legs, and Tomatillo Chicken. Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission. Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe.