In one of the many cooking shows I watch someone was making a tomatillo/avocado salsa. I hadn’t cooked with tomatillos in a while and this was sounding yummy, so I picked up some supplies at the grocery store and started concocting!
I was thinking that a fresh salsa over chicken sounded great and it was! This dish was so colorful and had the bold, spicy flavors that I love. It made plenty of salsa and we have some leftover. Think I’ll have a snack later! This salsa was just fantastic and stands up by itself, so you could also serve this as an appetizer with chips or veggies for dipping.
Mexican Spiced Chicken With Tomatillo/Avocado Salsa
Salsa Recipe:
7-8 small – medium tomatillos, diced
2 medium – large tomatoes, diced
1/2 red onion, chopped
1/2 bunch cilantro diced
1 large serrano pepper,finely chopped
1 avocado, diced
Juice of 1/2 lime
Salt and pepper
In a lightly greased frying pan saute diced tomatillos until tender. While they are cooking add some salt and pepper. Remove from heat and allow to cool. While these are cooling, prepare all your other salsa ingredients and mix together. Once tomatillos have cooled to room temperature, toss them into your salsa. Add salt and pepper to taste. Refrigerate salsa until cool.
Chicken Recipe:
1 pound boneless, skinless chicken thighs or breasts
¼ cup all purpose flour
1/8 – 1/4 cup taco seasoning
In a resealable bag, mix flour and taco seasoning. Add chicken to bag and shake until coated. Lightly spray a baking pan with non-stick spray. Place chicken in the pan and lightly spray the chicken with the non-stick spray. Bake for 40 minutes or until chicken is cooked through in a 350 degree oven. Remove from oven and spoon salsa over chicken.
Inside Kel's Kitchen 