Mango and Chicken Kabobs with Green Tomatillo Rice
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 boneless skinless chicken breasts, cut in 1 ¼ – 1 ½-inch cubes
1 large mango, cut in 1 – 1 ½-inch cubes
16 cherry or plum tomatoes
1 small red onion, cut into 8 wedges lengthwise, each separated into 2 parts
Honey for glazing
8 wooden skewers, soaked in water for 1 hour
Sliced green onions for garnish
Lime wedges for garnish
Green Tomatillo Rice:
8 husked tomatillos, husk removed and rinsed well under warm water
3 garlic cloves, peeled and chopped
1 serrano chili, minced
1 small bunch cilantro, stems discarded, leaves chopped
5 large leaves fresh spinach, washed, dried and chopped (or equivalent baby spinach leaves)
Juice of 1 lime
Kosher salt to taste, about ½ teaspoon
4 cups hot cooked rice
Mango Dipping Sauce:
1 mango, peeled, pitted and diced, about 1 cup
¼ cup frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger
Instructions:
Serves 2 – 4
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
Make the Green Tomatillo Rice and reserve.
Pierce the four ingredients onto the wooden skewers in this order: tomato/chicken/onion/mango/tomato/chicken/mango/onion
Place all skewers on foil lined sheet, leaving at least ½-inch between. Drizzle with honey and spread to cover with a pastry brush. Turn over and brush with honey on second side.
Roast in 400*F oven for about 12 minutes, then turn skewers over and roast for a second 10 minutes. If chicken is not cooked through, roast for an additional 5 minutes. For additional char, run under the broiler for a minute on each side.
Serve over Tomatillo Rice with a small bowl of Mango Dipping Sauce, garnished with sliced green onions and lime wedges.
Optional: Drizzle some Mango Dipping Sauce over the rice before placing skewers on top.
For the Rice:
Process tomatillos, garlic, serranos, cilantro and spinach in blender or processor until smooth. Season with lime juice and salt. Pour tomatillo mixture into hot rice and mix thoroughly. Serve immediately.
Note: If you are serving this rice as a side by itself in another dish, fold in a couple tablespoons of butter, or more to taste.
For the Mango dipping sauce:
In a mini processor, combine mango, orange juice concentrate, vinegar and grated ginger. Puree until smooth. Chill. Serve with skewers.
From cookandbemerry.com