Remember those tomatillos I blogged about last time? Well, Dear Readers, here is what I did after a little online exploration that gave me inspiration... Thanks to a recipe I found for rice bowls on https://pinchofyum.com I used as a guide, here is what I did.
I roasted about a pound each of whole tomatillos and tomatoes along with 2 small halved onions on a lined sheet tray. I drizzled them with olive oil and sprinkled them with salt. I wrapped up two beheaded cloves of garlic in foil and seasoned them the same way. Everything roasted in a 425° oven for 40 minutes. I then whirled everything in a food processor, remembering to be careful, and added honey and salt to taste along with fresh lime juice. (The 1 pound of chicken cooked in a large pan while this was happening in case you were curios.) I used two forks to shred the chicken, poured the sauce in the pan, added about a cup of half and half and then the shredded chicken. My family ate the whole thing over rice with big smiles. The End.
Avid home cook and passionate instructor