JoeDoe's Tomatillo Chicken with Pinto Bean Porridge & Cabbage Salad
 |
Certain rapidly approaching holidays might require one to cook not just a single dish but an entire meal. Chef Joe Dobias, of the East Village's JoeDoe (45 East 1st Street), was kind enough to share this totally doable recipe for one such complete meal: Tomatillo Chicken With Pinto Bean Porridge and Cabbage Salad. The recipe is after the jump.
Tomatillo Chicken
4 (6-8 ounce) Chicken Breasts, with skin, no bones
Chicken Marinade
10 tomatillos
1/4 white onion
1/4 cup yogurt, plain
½ bunch cilantro
Place all ingredients for marinade in blender. Puree until smooth and place over chicken breasts. Marinate 1 hour or up to 2 days, then rub off excess marinade. (If making with the bean porridge and salad, prep those before cooking the chicken).
Preheat oven the 350F. Heat a sauté pan over medium high heat with 2 tablespoons vegetable oil. Salt and pepper your chicken breasts. Sear hard for 2-3 min and flip. Place chicken in preheated oven for 8-12min. Begin checking at 8min.
Bean Porridge
1 can (8-12 ounces) pinto beans (these are much easier to negotiate than dried)
4 cloves garlic
1 jalapeño pepper
Preheat over to 325F. Place garlic and jalapeño on roasting pan and toss with olive oil and salt and pepper. Roast in 325F oven for 15-25 minutes; chilies should begin to burst and garlic will be golden.
Place chilies, garlic, and the beans into a blender. Add 1/2 can of water (use the bean can) and puree till smooth.
Warm in a small saucepan over medium heat, careful not to scorch. Adjust salt and pepper to taste. **Canned beans tend to be salty so always season after heating**
Cabbage Salad
1 head green cabbage
1 bunch chopped cilantro (well washed)
4-6 Limes, juiced
Cut the cabbage however you like. Chop it, shred it, or simply pull apart with your hands...add it to a large bowl. Add chopped cilantro.
Just before serving (to preserve the cabbage's crunch), toss with lime juice and salt to taste.
Email to Friend
Write to Editor
Print Article
