Best Chicken Tamarillo Recipes

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TOMATILLO CHICKEN



Tomatillo Chicken image

This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 9

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

Steps:

  • In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
  • Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

TAMARILLO SAUCE



Tamarillo Sauce image

This one goes well grilled or roast chicken also good with pork and ham. I leave the five spice out because I don't like it.

Provided by Doreen Randal

Categories     New Zealand

Yield 1 batch

Number Of Ingredients 7

8 tamarillos
1/2 cup brown sugar, firmly packed
1/4 cup water
3/4 cup beef stock
1/2 teaspoon five-spice powder
1/3 cup water (extra)
1 tablespoon brown sugar (extra)

Steps:

  • Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
  • or until tamarillos are soft. Blend or process mixture; strain.
  • Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
  • Freezes well.
  • Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

Nutrition Facts : Calories 483, Fat 0.4, SaturatedFat 0.2, Sodium 708.4, Carbohydrate 121.5, Sugar 120.1, Protein 2.2

SUEGRA'S TOMATILLO CHICKEN



Suegra's Tomatillo Chicken image

Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.

Provided by Cyber Pana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 6

1 (3 1/2) pound whole chicken, cut into 6 pieces
1 pound fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 tablespoons olive oil
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
  • Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
  • Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 7.1 g, Cholesterol 107.6 mg, Fat 33.7 g, Fiber 2.4 g, Protein 37.8 g, SaturatedFat 8.1 g, Sodium 101.4 mg, Sugar 4.5 g

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.

Provided by Yoly

Categories     Chicken Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ medium onion, chopped
1 (4 ounce) can Hatch chile peppers
2 cloves garlic, minced
1 pound fresh tomatillos, husked and chopped
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound cooked, shredded chicken breast
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons taco seasoning mix
1 ½ teaspoons chicken soup base (such as Better than Bouillon®)
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  • Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  • Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g

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