Tangy tomatillo ranch smothered over chicken and rice! While the chicken and rice are served immediately after cooking, the sauce is cold, which makes this a very enjoyable summer dish.This creamy dish is quick and easy to make. It makes dinner time a breeze! Exactly the relief we need in this Kansas summer heat!
This recipe provided an opportunity for self-growth. A new ingredient, and an unfamiliar flavor. Oh, I am so glad I embraced the tomatillo goodness, because the tangy ranch sauce just hit the spot!
Tomatillos are common in the Deep South. However, I was unfamiliar with this ingredient when I ordered from it as a part of my weekly produce co-op basket. I've never even seen the movie "Fried Green Tomatoes." Basically, I had no idea what to do with it.
Tomatillos are basically the flavor of a sweet lemon. Peel off the husk and rinse off the sticky film that is commonly found underneath. Handle like a tomato.
Let's talk about the ranch seasoning, because seasoning mixes are one of my favorite things, and this ranch is certainly the most commonly used mix in my kitchen. Powdered ranch seasoning is extremely versatile to be used on both vegan and non-vegan dishes without adding tons of unwanted extra calories or sodium.
While fresh herbs have a better taste, this dry mix is much more convenient to have on hand.
Firstly, rub the the chicken in the ranch mix and get it into the oven. While the chicken roasts, put together the tomatillo ranch sauce and cook the rice.
Tomatillo Ranch Chicken
- -3 medium chicken breast
- -1 tbsp homemade ranch mix (see ingredients below)
- -1 c white rice (uncooked)
- -2 c water
- -1 C mayo
- -1/4 C milk
- -2 cloves garlic
- -1 C fresh cilantro
- -3 medium tomatillos
- -2 tbsp homemade ranch mix
Homemade Ranch Mix:
- -1 tsp Black Pepper
- -1 tbsp Parsley (dried)
- -1/2 tbsp Garlic Powder
- -1/2 tbsp Onion Powder
- -1 tsp Dried Dill
- Top raw chicken with ranch mix and put in 375 degree oven for 25 minutes until fully cooked.
- Cook rice per package directions.
- Combine mayo, milk, garlic, cilantro, tomatillos, and 2 tbsp ranch mix in a food processor until creamy.
- Slice chicken into strips. Spoon rice into 3-4 bowls. Top rice with chicken and sauce. Enjoy immediately.
After I made this, I just realized a vegetarian or vegan version using this sauce could be amazing! Unfortunately, my leftover sauce was left out, and I had to throw it out. Someday, I will figure this out.