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Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Lately, I've made a weekly routine of blending up roasted tomatillos, garlic, and serrano chiles to make a simple, cheap salsa. Salsa verde is really that simple: just throwing everything under a broiler until soft and charred, blending it up with a little water and salt, and finding some good tortilla chips. It's all about the tomatillo, which is tart, sweet, and smoky after roasting.

Of course, the stuff is great on its own. But tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking.

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