Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 pound tomatillos, husked and chopped
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chicken broth
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Season chicken breasts with salt, black pepper, cumin, and chili powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add chicken breasts and cook until browned on both sides, about 5 minutes per side.
5. Remove chicken from skillet and set aside.
6. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
7. Add tomatillos and jalapeño pepper and cook until tomatillos are softened, about 5 minutes.
8. Transfer mixture to a blender or food processor and blend until smooth.
9. Return sauce to skillet and stir in cilantro and chicken broth.
10. Add chicken breasts back to skillet and spoon sauce over them.
11. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 11g
- Protein: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Jalapeño pepper can be substituted with a serrano pepper for more heat or a poblano pepper for less heat.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the skillet with the onion and garlic for a heartier dish.
- Use the tomatillo-garlic sauce as a marinade for grilled chicken or fish.
- Top the dish with crumbled queso fresco or cotija cheese before serving.
Tips and Tricks:
- If the tomatillo-garlic sauce is too thick, add more chicken broth to thin it out.
- To make the dish spicier, leave the seeds in the jalapeño pepper.
- Make sure to use an oven-safe skillet to avoid transferring the chicken to a baking dish.
Storage Instructions:
- Store leftover Pollo Morelense with Tomatillo-Garlic Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or in a skillet over low heat until heated through.
Presentation Ideas:
- Serve the dish with a side of Mexican rice and black beans.
- Garnish with fresh cilantro leaves and sliced jalapeño peppers.
Pairings:
- Serve with a crisp green salad and a cold beer or margarita.
Suggested Side Dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting Advice:
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken to avoid cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food History:
- Pollo Morelense is a traditional Mexican dish from the state of Morelos, located in central Mexico.
Flavor Profiles:
- The dish has a tangy and slightly spicy flavor from the tomatillo-garlic sauce, with a hint of smokiness from the cumin and chili powder.
Serving Suggestions:
- Serve hot with a side of Mexican rice and black beans.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican