Roasted Tomatillo Chicken and Rice Bowls

• tomatillos20
• poblanos3
• jalapeños↗2
• shallots↗2
• olive oil↗
• garlic cloves↗5

  peeled

• chicken broth↗1.5 cup
• salt↗0.5 teaspoon
• cilantro↗1

  bunch

• half and half↗0.5 cup
• water↗0.5 cup
• boneless skinless chicken breasts↗1.25
• white rice↗1 cup
• corn tortillas↗10
• oil for frying
• salt to taste↗
• additional cilantro, sour cream, and limes for topping

Step-by-step instructions

1. 1

   For the sauce: Preheat the oven to 425 °F. Peel the skin off the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.

2. 2

   For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15‑20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I’ve also added sour cream which is delicious!)

3. 3

   For the Tortilla Strips: In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil by letting a drop of water fall in the pan – if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.

4. 4

   Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!