Bring the heat of the Southwest to the weeknight dinner table with this delicious take on chicken. Serve with chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce.
Tomatillos are an apple-green fruit with tangy flavor and a papery husk that splits open as the fruit matures. They’re easy to find at most supermarkets and add authentic Southwestern flavor to recipes.