 | This may be one of the ugliest meals I have made in awhile. And it was also one of the tastiest. I ate over half of my chicken breast during dinner and decided to save the remainder for lunch the next day. It didn't make it to lunch. About an hour after dinner, I went into the fridge and devoured the rest. The chicken was full of flavor from the brine and the sauce, based on my favorite Deluxe Tomatillo Sauce from Chuy's, was perfection. Thanks to Confections of a Foodie Bride for the brining inspiration and thanks to my friend Jen for always agreeing to meet me for lunch at Chuy's. |
4 cups water
2 tablespoons sugar
1 tablespoon salt
juice from one lime
4 boneless skinless chicken breasts
1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream
3 cups cooked white rice
Stir together the water, sugar, salt and lime juice in a sealable plastic bag. Add the chicken breasts and refrigerate overnight.
Preheat the oven to 375 degrees. Grease a baking dish and add the chicken in a single layer. Bake for 20 to 25 minutes, until cooked through.
In a saucepan, combine tomatillos, broth, cumin, lime juice, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through. Serve the chicken over the rice with the tomatillo sauce poured over top.
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2 comments:
Wow what great topic sentence. Laughing here. It doesn't look that bad to me. But sometimes are expectations color our perceptions. The good news is that it tasted good, which considering the ingredients I am not surprised.
Dear Katie, It sounds like a delicious recipe. It might not be the most colorful meal, but the flavors sound wonderful. My leftovers sometimes don't make it to lunch either. Blessings, Catherine
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