Southwestern Tomatillo Chicken
2 pounds boneless, skinless chicken breasts
1 pound tomatillos, parchment-like husks removed; quartered
14-ounce can of tomatoes with chilies or 10-ounce can Rotel
2 ripe tomatoes, chopped
2 medium onions, chopped
1 cup chicken broth
14-1/2-ounce can black beans, drained and rinsed
4 cloves garlic, crushed
1/2 to 1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 cup zucchini, chopped
1 cup summer squash, chopped
1/2 teaspoon ground black pepper
Juice of 1 lime
Salt to taste
Fresh cilantro, chopped
Preheat oven to 400 degrees F.
Heat small amount of olive oil in a saut pan and sear chicken breasts over medium-high heat 3 to 4 minutes on each side; set aside.
In a large, covered baking dish, combine tomatillos, tomatoes with chilies or Rotel, fresh tomatoes, onions, chicken broth, beans, garlic, cumin, cayenne, ground pepper, and chicken; cover and bake 1 hour.
Meanwhile, saut zucchini and summer squash in olive oil.; set aside.
After 1 hour, remove dish from oven, add lime juice, and salt to taste. Remove chicken, cut into bite-size pieces, and mix back into dish along with zucchini and summer squash.
Serve garnished with cilantro.
May be served over steamed rice. Serves 4 to 6.
(c) Copyright 2000. The Christian Science Publishing Society