Ok. I was at the Dallas Farmer’s Market on Sunday attending the Chef’s for Farmer’s Oyster Bash. (Saving that for another post.) So when we were done, if I’m at a Farmer’s Market, I simply have to look around. If you haven’t been in a while like me, the Dallas Farmer’s Market is pretty awesome. I said to Ed that one day, I should open a GREAT Farmer’s Market in Fort Worth. Not sure why we can’t support a big one here, but anyway…we’ll figure that out later.

Fresh tomatillos from Mexico at the Dallas Farmer’s Market

So I bought a box of tomatillos in their beautiful green paper husks, knowing that I would create something during the week. This is so easy. I didn’t really measure anything as I was making it, so these are (pretty close) estimates of how much I used of everything. I had everything on-hand already, except the tomatillos. Again – the well-stocked pantry is the home cook’s best friend.

Tomatillo Chicken with Wild Rice

6 boneless, skinless chicken breasts

2 T olive oil

1 lb (or 10) tomatillos, paper skin removed, and roasted at 400 degrees for 15 minutes

1/2 yellow onion, cut in half

3 cloves garlic, pressed in a garlic press

2 T sliced jalapenos with some juice (jarred)

Salt and pepper to taste

Wild Rice, cooked according to package directions

Place tomatillos, onion, garlic, jalapenos, salt and pepper in food processor or blender and mix until blended. Season the chicken on both sides with salt and pepper. Add oil to skillet and heat to a pretty high temp. Brown chicken top down for about 5 minutes. Turn chicken over and cook another 2 minutes. Add sauce to skillet and cook for about 15 minutes on medium low. Serve over rice.

Tomatillo Chicken with Wild Rice

PLEASE DON’T OVERCOOK YOUR CHICKEN. It makes it awful. Test a piece before you serve it…