Chicken with roasted tomatillo sauce a great dish for small gathering
I am always surprised when people think that Mexican sauces are just different types of salsa. Actually, Mexican sauces can be complex and incredibly flavorful. If you've never tasted an authentic mole sauce, you owe it to yourself to seek one out. Full of rich smoked chile flavor and accented with Mexican chocolate, mole sauce is in a word "soulful." That's the good news. The bad news is that you need to plan a day or two to prepare it.
When I am in the mood for Mexican flavor but don't have lots of time, I make this far less time-consuming dish. It's pretty simple to cook once you roast and peel the chilies and take the husks off the fresh tomatillos. Remember that this dish can be as mild or hot as you like. For the mild version use the gentle Anaheim chile; for the hot version use the spicier poblano. If you are unable to find fresh chilies, the canned variety will do.
Tomatillos are small, round, green and resemble large cherry tomatoes. They have an herbal, slightly tart flavor and are often used in sauces, soups and stews. Known as tomatoes verde, tomatillos are easy to clean and use. To remove the husks, hold the fruit under warm running water, peel off the husk and rinse off the sticky residue that coats the skin. When selecting tomatillos, look for firm, green fruit with unwrinkled husks. Remember that when the tomatillos are cooked they become sweeter and less acidic than when they are eaten raw.
This chicken, fragrant with tomatillo, cumin and cilantro sauce, is a great dish for family and friends. Begin with a bowl of guacamole and fresh chips. Serve the chicken with vegetable rice and don't forget warm corn or flour tortillas. I also like to serve Mexican beer with the chicken.
© 2015, DIANE ROSSEN WORTHINGTON. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.