Mexican > Chicken

Pollo Morelense with Roasted Tomatillo Sauce Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced

For the Roasted Tomatillo Sauce:
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste

Special equipment needed:
- Blender or food processor
- Baking sheet

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. To make the Roasted Tomatillo Sauce, place the tomatillos, jalapeño pepper, onion, and garlic on a baking sheet. Roast in the oven for 15-20 minutes, or until the tomatillos are soft and slightly charred.

3. Transfer the roasted vegetables to a blender or food processor. Add the cilantro, lime juice, salt, and pepper. Blend until smooth. Set aside.

4. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

5. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

6. In the same skillet, add the onion and garlic. Cook for 2-3 minutes, or until softened. Add the cumin, oregano, smoked paprika, and chili powder. Cook for an additional minute, stirring constantly.

7. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5-6 minutes, or until the sauce has thickened slightly.

8. Return the chicken breasts to the skillet. Spoon the sauce over the chicken. Cover and simmer for 5-10 minutes, or until the chicken is fully coated in the sauce.

9. Stir in the cilantro and lime juice.

10. Serve the Pollo Morelense with the Roasted Tomatillo Sauce on top.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 22g
Protein: 40g
Sodium: 800mg
Sugar: 5g

Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- All-purpose flour can be substituted with cornstarch or gluten-free flour.
- Heavy cream can be substituted with coconut cream or cashew cream.

Variations:
- Add diced tomatoes to the Roasted Tomatillo Sauce for a chunkier texture.
- Use different types of chilies for a spicier or milder sauce.
- Add diced bell peppers or zucchini to the skillet with the onion and garlic for added vegetables.

Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the flour from burning in the skillet.
- Use a meat thermometer to ensure the chicken is fully cooked to an internal temperature of 165°F.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Pollo Morelense in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Pollo Morelense on a bed of rice or quinoa. Garnish with fresh cilantro and lime wedges.

Garnishes:
Fresh cilantro, lime wedges

Pairings:
- Mexican rice
- Black beans
- Grilled vegetables

Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled corn on the cob

Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the chicken is not browning evenly, make sure the skillet is hot enough before adding the chicken.

Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken is fully cooked to an internal temperature of 165°F.

Food history:
Pollo Morelense is a traditional Mexican dish from the state of Morelos. It is typically made with chicken, onions, garlic, and a variety of spices. The dish is often served with rice and beans.

Flavor profiles:
The Pollo Morelense is savory and slightly spicy, with a creamy sauce that is balanced by the tangy Roasted Tomatillo Sauce.

Serving suggestions:
Serve the Pollo Morelense with a side of Mexican rice and black beans for a complete meal.

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Region: Mexican

Taste: Tangy, Spicy, Savory, Herbal, Zesty