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Categories:
olive oil ground cumin black pepper garlic tomatillo chicken broth cilantro leaf onion lime juice sugar salt garlic pepper salt
Viewed: 32 - Published at: 2 years agoIngredients
- 4 teaspoons olive oil
- 12 teaspoon ground cumin
- 14 teaspoon black pepper, freshly ground
- 2 garlic cloves, crushed peeled and minced
- 4 (6 ounce) skinless boneless, chicken breast halves
- 12 lb tomatillo
- 12 cup chicken broth, fat free and reduced sodium
- 14 cup cilantro leaf
- 14 cup onion, chopped
- 2 tablespoons lime juice
- 12 teaspoon sugar
- 14 teaspoon salt
- 1 garlic clove, crushed peeled and chopped
- 1 jalapeno pepper, seeded and chopped
- 14 teaspoon salt
Method
- Prepare the grill to medium-high heat.
- Combine the first 4 ingredients in a large ziplock bag.
- Add chicken to the bag; seal and allow to stand for 15 minutes.
- Discard husks and stems from the tomatillos.
- Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes.
- Drain and cool slightly.
- Combine tomatillos, cilantro, and the next 6 ingredients in a food processor; process until smooth.
- Remove chicken from he bag; discard marinade.
- Sprinkle chicken evenly with 1/4 t salt.
- Place on a grill rack coated with cooking spray; grill about 6 minutes on each side or till done.
- Serve with tomatillo sauce and rice.
