Tomatillo Chicken over Rice and Beans. For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Remove the chicken, shred with two.

Bring to a boil and reduce to a simmer. Add the cilantro to the stew in the last minute or so of cooking. Sprinkle chicken with salt and pepper. You can have Tomatillo Chicken over Rice and Beans using 10 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Tomatillo Chicken over Rice and Beans

It's 1 cup of Kidney bean.
You need 1 cup of Black bean.
Prepare 2 1/2 cup of Brown rice.
It's 4 medium of Tomato.
It's 2 medium of Shallot.
You need 10 medium of Tomatillo.
It's 2 cup of Ancho chile.
Prepare 1 of Sea salt.
It's 4 medium of Chicken breast.
It's 3 tbsp of Olive oil, extra virgin.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. That said, we loved the sauce, served this over rice with the sour cream (I used Daisy Light with a squeeze of lime). Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Tomatillo Chicken over Rice and Beans step by step

Place beans and rice in separate pots of water. Bring to a boil..
Remove beans and rice from heat, cover and let soak for one hour..
Drain and rinse rice and beans..
Place rice in pot with 5 cups of water. Place beans in pot with 6-8 cups of water..
Bring both pots of water to a boil. Reduce heat to a gentle simmer. Tilt lids to allow vent and simmer for 60-90 minutes until desired softness is achieved..
Note: Instant rice and canned beans may be used for this recipe to save time, but it will not be as healthy as the real deal, nor will it taste as good..
With about 30 minutes left for the beans and rice, begin to prepare the remaining ingredients..
Preheat oven to 400°F..
Coat rimmed baking sheet with 1 tablespoon of olive oil. Remove tomatillo husks and place tomatillos on baking sheet with ancho chiles. Roast for 20 minutes, quarter turn every 5 minutes..
Cube chicken, dice tomatoes and shallots.
Place chicken in frying pan with 1 tablespoon of olive oil. Cook thoroughly..
Place diced tomatoes and shallots in a separate frying pan with 1 tablespoon of olive oil. Cook thoroughly..
Remove tomatillos and chiles from oven and place into a blender. Blend into a sauce. Add sea salt to taste..
Add sauce into frying pan with chicken, turn heat to low until remaining ingredients are finished cooking..
When rice and beans are finished cooking, drain and rinse with hot water. Place in large mixing bowl. Add shallots and tomatoes. Mix well..
On a plate or in a bowl, scoop one cup of rice and bean mixture onto plate or into bowl. Spoon chicken and sauce over top of the rice and bean mixture..
Enjoy! Warning: contents will be hot and delicious..

Tomatillos are available year-round, but you can find them local and ripe at the end of the summer — the perfect time of year for endless salsas on Store tomatillos in the fridge for up to a week with the husks still intact. When you're ready to use, peel the husks off of your tomatillos and gently rinse. Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft. The tomatillos, when roasted, round out their flavor into a wonderful, mellow heat.