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Cajun and Creole   -   Tomatillo And Mushroom Chicken   adapted from Fiery Foods that I Love

  • 2 Tablespoons Ground Guajillo Pepper
  • 1 1/2 Tablespoons Ground Ancho Pepper
  • 1 Tablespoon Sugar
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Salt
  • 2 Teaspoons Thyme
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Ground Chipotle Pepper
  • 30 Medium Tomatillos
  • 4 Whole Chicken Breast
  • 1 Teaspoon Olive Oil
  • 3 Cups Fresh Mushrooms -- sliced
  • 3 Large Onion -- chopped
  • 2 Cups Chicken Stock
Directions combine seasoning mix in small bowl. peel and parboil the tomatillos. dropping them into 2 quarts boiling water. When it returns to boil, reduce heat and simmer for 10 minutes. drain and set aside. sprinkle chicken with 2 tablespoons seasoning mix. rub in well. heat the oil in a 5 quart pot over high heat, just until oil begins to smoke about 4 minutes. brown the chicken in batches, make sure you brown thoroughly 3 minutes per side. remove from pan and set aside. add mushrooms and onions and remaining seasoning mix to the pot, cook about 3 minutes. then add tomatillos, reduce heat to medium, cover and cook for 5 minutes. mash tomatillos with a spatula. stir in the stock, return the chicken and accumulated juices to the pot, bring to a boil, reduce heat to low, recover and simmer for 30 minutes. serve immediately.
Serves 4
Time to Make 0:00

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