Skip to Content
Ver en Español
Menu

Oaxaca Style Chicken

  • Save Recipe
  • Prep 25 min
  • Total 40 min
  • Ingredients 11
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A tangy tomatillo sauce is so versatile; it can easily be served with chips, over your favorite meat, seafood or added to a melting pot of queso fundido. This time, I decided to serve it over tender pieces of chicken breast for a flavorful Mexican mid-week meal. Make plenty because it keeps well and will taste much better on leftovers once all the salsa flavors have combined. Enjoy!
by Ericka Sanchez
Updated Sep 20, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons grape seed oil
  • 1.5 lbs boneless and skinless chicken breast
  • 2 teaspoons dried Mexican oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 garlic clove
  • 1/2 cup onion, chopped
  • 5 tomatillos, husked and rinsed
  • 1/3 cup cilantro, chopped
  • 1 jalapeño, stem and seeds removed
  • Salt to taste

Directions

  •  
    1
    Boil tomatillos with enough water to cover for 7 minutes or until they slightly darken.
  •  
    2
    Drain and set aside.
  •  
    3
    Heat oil in a large sauté pan over medium heat. Add chicken and season with oregano, garlic salt, and pepper. Cook for 10 minutes or until the chicken is cooked through and lightly browned.
  •  
    4
    Place tomatillos, cilantro, jalapeño, and garlic in a blender container. Pulse 3 to 4 times until consistency is chunky. Salt to taste.
  •  
    5
    Place sauce in a medium-size saucepan over medium heat. Heat for 5 minutes. Serve chicken with sauce on top and a side of rice.

Expert Tips

  • tip 1
    The tomatillo sauce can be served with fish or flank steak as well.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A tangy tomatillo sauce is so versatile; it can easily be served with chips, over your favorite meat, seafood or added to a melting pot of queso fundido. This time, I decided to serve it over tender pieces of chicken breast for a flavorful Mexican mid-week meal. Make plenty because it keeps well and will taste much better on leftovers once all the salsa flavors have combined. Enjoy!
© 2024 ®/TM General Mills All Rights Reserved