Guatemalan Chicken and Mushrooms in Tomatillo Sauce

Recipe courtesy of the Mushroom Council


Yield: 24 servings


Vegetable Sauce:

Vegetable oil as needed

1½ lbs Onions; coarsely chopped

3 cups Green onions; thinly sliced

1½ lbs Sweet red peppers; cut in 1-inch squares

1⅓ cups Jalapeno peppers; finely chopped

4 lbs Tomatillos; quartered

3 tbsp Ground cumin

3 cups French bread; diced

3 quarts Chicken stock

Per order:

Vegetable oil as needed

24 Chicken breast halves, boned, skinned and lightly pounded

4½ lbs Fresh White or Crimini mushrooms, halved

¾ cup Fresh lime juice

6 Corn tortillas; cut in 1-inch squares

6 cups Fresh cilantro; chopped

Lime slices; for garnish as needed

Cilantro sprigs, for garnish as needed


Vegetable Sauce:

1.   Heat oil in large heavy pan.  Sauté onions and peppers about 3 minutes.

2.   Push vegetables to side; add tomatillos; sauté lightly for about 3 minutes.

3.   Stir in cumin, bread and stock; heat to boiling.

4.   Remove from heat; reserve.

Per order:

1.   Heat oil in small frypan.  Sauté 1 chicken breast half over medium heat, turning once, until chicken is done and juices run clear, about 8 minutes.  Remove to plate.

2.   Add more oil to pan, if needed, and sauté 3 ounces mushrooms until browned but crisp.

3.   Add 1 cup sauce to pan and reheat.  Stir in ½ tablespoon lime juice, a few tortilla squares and ¼ cup cilantro.  Spoon over chicken.

4.   Garnish with lime slices and cilantro sprigs.


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