Mexican · intermediate
Mexican Chicken Meatballs In Charred Tomatillo And Poblano Sauce
Juicy chicken meatballs bound with rice simmered directly in a tangy, roasted poblano and green tomatillo broth.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine ground chicken, beaten egg, cooked rice, half of the chopped cilantro, 1/2 teaspoon salt, and a pinch of black pepper. Gently mix until combined and shape into 12 even meatballs.
- 02
Broil or dry-roast the tomatillos and poblano pepper under a high broiler for 6 to 8 minutes until blistered. Peel the charred skin from the poblano pepper and discard seeds.
- 03
Combine roasted tomatillos, peeled poblano pepper, garlic cloves, and remaining cilantro in a blender. Blend until a smooth green salsa forms.
- 04
Heat vegetable oil in a wide saucepan over medium heat. Pour in the blended green sauce and cook for 3 minutes until bubbling and fragrant.
- 05
Pour in the halal chicken broth and bring to a steady simmer. Carefully drop the raw meatballs into the simmering sauce one by one.
- 06
Cover the saucepan, lower heat to medium-low, and simmer gently for 15 minutes until meatballs are cooked through and tender. Serve warm with extra cilantro.
A LITTLE KITCHEN KNOW-HOW
Making Moist Albóndigas with Rice Binder
Incorporating pre-cooked rice absorbs rendering juices within ground meat mixture, preventing lean poultry from becoming dense.
Notes from the kitchen
- Including cooked rice in the albóndigas mixture keeps lean chicken meatballs tender and moist while cooking.
- Avoid boiling heavily once meatballs are added; a gentle simmer prevents them from breaking apart.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
