Tequila chicken with tomatillo sauce

8 servings

Ingredients

Quantity Ingredient
JUDI M. PHELPS (BNVX05A)
MARINADE-----
⅓ cup Tequila
2 tablespoons Fresh cilantro -- minced
⅓ cup Chicken broth
1½ teaspoon Garlic -- minced
¼ cup Fresh lime juice
4 Chicken breast halves with
¼ cup Olive oil
Bone and skin -- each cut
In
2 tablespoons Fresh jalapeno peppers
Half crosswise
Minced*
TOMATILLO SAUCE-----
12 Tomatillos (about 1-1/4 lb)
1 cup Chicken broth
Husked, rinsed -- cored and
1 tablespoon All purpose flour
Halved
1 tablespoon Chopped fresh cilantro
2 mediums Fresh jalapeno pepperse
½ teaspoon Salt (optional)
Halved -- cored and seeded*

Directions

*Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer 4-5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened. Puree in blender or food processor. Remove chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches above hot coals for about 15-20 minutes, turning once, until opaque in center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken on sauce. Serve sauce separately.

Per serving with ⅓ cup sauce: 150 calories, 18 g pro, 4 g car, 6 g fat, 46 mg chol, 438 mg sod Source: Magazine clipping.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800

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