Follow Cookwork on Twitter
Follow Cookwork on Facebook

Guatemalan Chicken and Mushrooms in Tomatillo Sauce



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


Vegetable oil, as needed
1 1/2 lb. onions, coarsely chopped (about 1 1/4 qt.)
3 cups green onions, thinly sliced (about 12 oz.)
1 1/2 lb. sweet red peppers, cut in 1" squares (about 1 qt.)
1 1/3 cups Jalapeno peppers, finely chopped (about 6 oz.)
4 lb. tomatillos, quartered
3 tbsp. ground cumin (about 3 oz.)
3 cups French bread, diced
3 qt. chicken stock
24 chicken breast halves, boned, skinned and lightly pounded (about 10 1/2 lb.)
4 1/2 lb. medium fresh white or crimini mushrooms, halved
3/4 cup fresh lime juice
6 corn tortillas, cut in 1" squares (about 7 oz.)
6 cups fresh cilantro, chopped (about 6 oz.)
Lime slices, for garnish, as needed
Cilantro sprigs, for garnish, as needed


  1. 1
    For Vegetable Sauce: Heat oil in large heavy pan. Sauté onions and peppers about 3 minutes. Push vegetables to side; add tomatillos; sauté lightly for about 3 minutes. Stir in cumin, bread and stock; heat to boiling. Remove from heat; reserve.
  2. 2
    For Chicken: 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. Add more oil to pan, if needed, and sauté 3 oz. mushrooms until browned but crisp. Add 1 cup sauce to pan and reheat. Stir in 1/2 tbsp. lime juice, a few tortilla squares and 1/4 cup cilantro. Spoon over chicken. Garnish with lime slices and cilantro sprigs.

recipe search tags

preparation methods
cuisines North & South American, Other South American
Spinner Loading