Tequila chicken with tomatillo sauce
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Tequila chicken with tomatillo sauce
  Chicken    Tomatillo    Poultry    Sauces  
Last updated 6/12/2012 1:26:22 AM. Recipe ID 60744. Report a problem with this recipe.
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      Title: Tequila chicken with tomatillo sauce
 Categories: Poultry
      Yield: 8 Servings
 
           JUDI M. PHELPS (BNVX05A)
           MARINADE-----
    1/3 c  Tequila
      2 tb Fresh cilantro -- minced
    1/3 c  Chicken broth
  1 1/2 ts Garlic -- minced
    1/4 c  Fresh lime juice
      4    Chicken breast halves with
    1/4 c  Olive oil
           Bone and skin -- each cut
           In
      2 tb Fresh jalapeno peppers
           Half crosswise
           Minced*
           TOMATILLO SAUCE-----
     12    Tomatillos (about 1-1/4 lb)
      1 c  Chicken broth
           Husked, rinsed -- cored and
      1 tb All purpose flour
           Halved
      1 tb Chopped fresh cilantro
      2 md Fresh jalapeno pepperse
    1/2 ts Salt (optional)
           Halved -- cored and seeded*
 
  *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 1/3 cup sauce:  150 calories, 18 g pro, 4 g car, 6 g
  fat, 46 mg chol, 438 mg sod  Source: Magazine clipping.
  
  




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Recipe ID 60744 (Apr 03, 2005)

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