Chicken and rice is one of my favorite staple meals because I always have the basic elements available in my kitchen and it’s a typical weekday meal on our weekly menu. I love finding recipe variations of chicken and rice, and chicken adobo and rice is one of my top favorite meals. I don’t like spending more than 45 minutes to prepare weekday meals, and this is right under the time constraint. This is a great weekday meal to make if you want a taste of the Southwest flavors. This was my fist time working with tomatillos and luckily for me it wasn’t as bad as I expected. I liked the tomatillo sauce by itself and with tortilla chips, too. The freshness of the tomatillo sauce combined with the citrus and earthy grilled chicken is very flavorful. I garnished the chicken with queso fresco and served it with lime-cilantro rice. This was a perfect combination of a light and fresh dinner. Enjoy!
Grilled Cumin Chicken with Fresh Tomatillo Sauce
Adapted from Cooking Light 2 tablespoons olive oil ½ teaspoon ground cumin ½ teaspoon cumin seeds 1 tablespoon Complete seasoning Lime zest from 2 limes 1/8 teaspoon freshly ground black pepper 2 garlic cloves, minced 4 (6-ounce) skinless, boneless chicken breast halves 1 pound tomatillos – depending on size about 6 to 8 tomatillos ½ cup chicken broth 1 handful bunch of cilantro, about ½ cup 1/4 cup chopped green onions 2 tablespoons fresh lime juice ½ teaspoon sugar 2 cloves of garlic 1/4 teaspoon salt 1 jalapeño pepper, seeded and chopped Salt & Pepper 1/4 cup of Queso Fresco for garnishment
Place the chicken breasts in a shallow dish or large zip lock plastic bag. Season chicken breasts with salt and pepper. Combine the lime zest, minced garlic, cumin seeds, ground cumin, complete seasoning, and olive oil in a small bowl. Add spice mixture onto the chicken and make sure spice mixture is well coated on the chicken. Cover and refrigerate for at least an hour. Remove husks and stems from tomatillos. Clean tomatillos if it’s too sticky. Add tomatillos and chicken broth in a small saucepan. Cook over medium-high heat for at least 8 to 10 minutes. Drain and cool slightly. In a food processor or blender, add the tomatillos, cilantro, green onions, garlic, lime juice, jalapeño, sugar, and salt/pepper and process until smooth. Set aside.
Preheat your grill or large skillet. (I did this on the stove since I don’t touch Lorenzo’s grill). Place on skillet and cook for 6 to 7 minutes each side or until it is no longer pink. Serve with tomatillo sauce and garnish with queso fresco.
Review: This meal was pretty easy to prepare and tasted delicious. The tomatillo sauce is a must for this dish and it truly makes everything come together. The funny flip side of it all was when my husband called me when I was preparing dinner and reminded me that he was going out for Happy Hour after work, and wanted to know if I wanted to meet him and join them at El Torito. I said no right away, and said why go out for food when I’m making something tasty at home. He agreed, and said he be home to eat and would only be out for drinks. I don’t mind the margaritas or beers, but when you have good food like this at home…why go out?