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chicken breast filets tequila lime cilantro garlic lard oil onion outer poblano chiles fresh anaheim chiles jalapeno chiles cilantro chicken broth
Viewed: 81 - Published at: 5 years agoIngredients
- 3 chicken breast filets, pounded thin
- 3 tbsp. tequila
- 1 lime, juice of
- 2 tbsp. chopped cilantro
- 6 cloves garlic, minced
- 2 tbsp. lard
- oil
- 1 onion, coarsely chopped
- 1/2 lb. tomatillos, outer husks removed, and chopped
- 4 fresh poblano chiles, seeded and chopped
- 6 fresh anaheim chiles, seeded and chopped
- 2 fresh jalapeno chiles, seeded and chopped
- 1 cup chopped cilantro
- 1 can (14 oz.) chicken broth
Method
- Marinate the chicken with the ingredients for chicken for at least 1 hour.
- To prepare sauce, saute onions in lard until softened.
- Add remaining sauce ingredients and simmer until peppers are tender.
- Allow mixture to cool and puree in batches in a food processor.
- If necessary, add water to yield 1 quart total.
- Set aside.
- Grill chicken over hot coals until cooked through.
- Serve with warmed sauce spooned over.
- Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.)
