Cooking dinner is a delightfully therapeutic time to explore your creativity and prepare for a relaxing evening. Many women struggling with depression or other mental health issues find true comfort in preparing a meal that nourishes the body, mind and soul.
A signature ingredient in Mexican cuisine, tomatillos are abundantly found in farmer’s markets and home gardens. August is the peak of tomatillo season, making it the perfect time to head south of the border with a mouth-watering chicken with tomatillo and cilantro sauce recipe. This Mexican-inspired dish is quick, easy, and perfect for those busy back-to-school nights.
- 1 pound tomatillos, husked
- 3 Serrano chilies, stemmed
- 2 whole skinless chicken breasts (about 2 ½ pounds), halved
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic, finely chopped
- ½ cup chopped fresh cilantro
- Extra cilantro for garnish
- 1 teaspoon salt, plus extra for sprinkling
- 1 tablespoon pumpkin seeds, toasted 5 minutes in dry cast-iron pan over medium heat
- Move broiler rack into position closest to flame.
- Set broiler to medium.
- Place tomatillos and chilies on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes.
- Turn; broil other side 5 minutes.
- Remove from broiler and transfer to a food processor; blend.
- Increase broiler heat to high.
- Place chicken on same baking sheet and sprinkle with salt.
- Broil chicken until browned, about 9 minutes.
- Turn; broil other side 9 minutes.
- Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes.
- Add pureed tomatillos and chilies; simmer uncovered, 2 minutes.
- Add cilantro and 1 teaspoon salt.
- Gently place chicken in sauce.
- Simmer, covered, until meat is cooked through, about 20 minutes.
- Sprinkle with pumpkin seeds and cilantro.
- Serve with Roasted Kabocha Squash With Cumin Salt.