Best 8 Tomatillo Chicken With Black Beans Recipes

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Looking for a flavorful and satisfying dish that combines the tangy taste of tomatillos with the succulent texture of chicken and the hearty goodness of black beans? Look no further than this collection of tomatillo chicken with black bean recipes. From classic one-pot meals to creative slow-cooker creations, these recipes offer a variety of cooking methods and flavor profiles to suit every palate. Whether you're a seasoned home cook or a beginner in the kitchen, you'll find a recipe here that will tantalize your taste buds and leave you craving more. So gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will transport you to the vibrant flavors of Mexican cuisine.

Here are our top 8 tried and tested recipes!

BRAISED CHICKEN THIGHS WITH TOMATILLOS



Braised Chicken Thighs With Tomatillos image

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, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Corn tortillas, for serving

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot.
  • Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
  • Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
  • Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
  • Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
  • Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.

Provided by Suzanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 16

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
  • In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
  • Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

TOMATILLO CHICKEN WITH BLACK BEANS



Tomatillo Chicken With Black Beans image

Blackened veggies and salsas make me think summer! Found in Pampered Chef's "Cooking for Two or More". What a lovely recipe, which sounds much more complicated than it actually is! The salsa makes the dish.

Provided by MechanicalJen

Categories     Chicken Breast

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

1/2 lb tomatillo, about 4 cut in half
2 slices onions, large yellow
4 garlic cloves
1 jalapeno pepper, seeded
2 tablespoons cilantro
2 teaspoons lime juice
1/4 teaspoon salt
2 boneless skinless chicken breast halves
1/2 teaspoon dried ancho chile powder
1/4 teaspoon salt
15 ounces black beans, 1 can drained and rinsed
corn tortilla (optional)
cilantro (additional) (optional)

Steps:

  • For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.
  • In small bowl, combine veggies, lime juice and salt. Mix well and set aside.
  • For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.
  • For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.

TOMATILLO CHICKEN



Tomatillo Chicken image

Use this tomatillo chicken recipe to make Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes enough for 6 servings

Number Of Ingredients 11

4 bone-in skin-on chicken breast halves
1 tablespoon olive oil
2 pounds tomatillos
2 serrano chiles
1/2 head garlic, unpeeled, cloves separated
1 large onion, quartered
2 small poblano peppers
1/2 bunch fresh cilantro
1/2 teaspoon cumin
Juice of 2 limes, plus more if desired
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken breast, skin side up, on a rimmed baking sheet; drizzle with olive oil and generously season with salt and pepper. Transfer to oven and bake for 40 minutes. (Chicken may not be cooked through.)
  • Remove from oven and let stand until cool enough to handle. Using your fingers or a fork, remove meat from bones and shred into large pieces; set meat aside, discarding bones.
  • Preheat broiler. Place tomatillos on a rimmed baking sheet. Place chiles, garlic, onion, and poblano peppers on another rimmed baking sheet. Transfer both baking sheets (one at a time, if necessary) to broiler and broil, turning once, until vegetables are charred and softened, about 10 minutes.
  • Transfer poblanos to a small bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Let remaining vegetables cool slightly and peel garlic. Uncover poblanos and, using a paper towel, remove skins. Remove seeds and stems and coarsely chop. Transfer chopped poblanos to the jar of a blender along with tomatillos, chiles, garlic, onion, cilantro, cumin, and lime juice; blend until slightly smooth but a few chunks remain and season with salt and pepper.
  • Transfer pureed tomatillo mixture to a large saucepan and add reserved chicken; place over medium heat and simmer until chicken is no longer pink and completely warmed through. Season with salt and pepper and add more lime juice, if desired. Keep warm until ready to use.

CHICKEN TOMATILLO TOSTADAS WITH REFRIED BLACK BEANS AND CABBAGE-PEPPER SLAW



Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw image

Green tomatillo tomatoes add fresh flavor to these crispy tostados, layered with spicy chicken, flavorful cabbage-pepper slaw, and smooth refried black beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1 cup vegetable oil, for frying
6 to 12 small corn tortillas
Tomatillo Chicken
Cabbage-Pepper Slaw
Refried Black Beans
Sour cream, for serving
Cilantro leaves, for serving
Cherry tomatoes, quartered, for serving
Grated queso fresco, for serving
Grated Monterey Jack cheese, for serving
Lime wedges, for serving

Steps:

  • Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
  • To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

TOMATILLO CHICKEN BREASTS



Tomatillo Chicken Breasts image

Tangy tomatillos are a great way to liven up plain old chicken breasts. Serve with Spanish rice, beans, and flour tortillas.

Provided by Pete Zaria

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h50m

Yield 8

Number Of Ingredients 13

1 (12 fluid ounce) can or bottle beer
½ cup teriyaki sauce
1 tablespoon chili powder
1 teaspoon garlic powder
8 skinless, boneless chicken breast halves
8 slices Muenster cheese
3 ½ pounds fresh tomatillos, husks removed
½ cup water
1 onion, chopped
6 cloves garlic, chopped, or more to taste
1 pinch salt and ground black pepper to taste
¼ cup chopped fresh cilantro
1 cup sour cream

Steps:

  • Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
  • Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
  • Bake in preheated oven until cheese melts, about 15 minutes.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 21.8 g, Cholesterol 98.4 mg, Fat 19.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 10.1 g, Sodium 947.6 mg, Sugar 12.1 g

CHICKEN, TOMATILLO AND BEAN CASSEROLE



Chicken, Tomatillo and Bean Casserole image

Make and share this Chicken, Tomatillo and Bean Casserole recipe from Food.com.

Provided by zeldaz51

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, diced
1/4 cup shallot, chopped
1 teaspoon fresh thyme
2 cups tomatillos
1/2 cup stock (whatever you have around)
4 cups cooked cannellini or 4 cups lima beans
2 cups shredded cooked chicken
1 1/2 cups monterey jack cheese or 1 1/2 cups Cotija cheese

Steps:

  • Preheat oven to 400 degrees. Grease the bottom and sides of a square glass baking dish.
  • Put the oil in a large skillet over medium heat. When oil is hot add the shallot and onion, cooking until soft, about 5 minutes. Add the thyme and cook for another minute. Add tomatillos and stock to the skillet, cooking while stirring occasionally until tomatillos break up and become saucy, about 10 minutes.
  • Put half the beans in the bottom of the greased dish, sprinkling with salt and pepper. Follow with a layer of the tomatillo mixture, then a layer of the shredded chicken, finally a layer of cheese. Repeat with the other half of the ingredients to make a second layer to the dish. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 672.8, Fat 25.7, SaturatedFat 10.6, Cholesterol 90.2, Sodium 295.8, Carbohydrate 64, Fiber 14.3, Sugar 4.7, Protein 48.1

Tips:

  • Choose ripe tomatillos: Look for tomatillos that are firm and have a deep green color. Avoid any that are bruised or have blemishes.
  • Roast the tomatillos: Roasting the tomatillos brings out their sweetness and flavor. You can roast them in the oven or on the stovetop.
  • Use a variety of beans: Black beans are a classic choice for this dish, but you can also use other beans, such as pinto beans, kidney beans, or garbanzo beans.
  • Season the chicken well: Be sure to season the chicken with plenty of salt and pepper. You can also add other spices, such as cumin, chili powder, or oregano.
  • Simmer the dish until the chicken is cooked through: This dish is best when the chicken is cooked through and the sauce has had a chance to thicken.
  • Serve with your favorite toppings: This dish is delicious served with rice, tortillas, or avocado.

Conclusion:

Tomatillo chicken with black beans is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The roasted tomatillos give the dish a slightly sweet and tangy flavor, while the black beans add protein and fiber. This dish is also a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give tomatillo chicken with black beans a try.

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