Yield: 12 servings.
2/3 cup peanut oil
12 (7-oz.) portions chicken breast, boneless, skinless
1 qt. tomatillo sauce (recipe follows)
2/3 cup lime juice
to taste, salt and pepper
3 cups chicken stock
2/3 cup butter 6-8 large white onions (5 lbs.), sliced very thin and held in water
1 gallon Tobacco Flour Dredge (recipe follows)
TOMATILLO SAUCE:
4 cups yellow onions, diced
10 lbs. tomatillos
2 cups whole garlic cloves
1 cup jalapeños, cut in half
1 bunch cilantro, roughly chopped, no stems
6 cups chicken stock
3 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. brown sugar
1 cup lime juice
TOBACCO FLOUR DREDGE:
1 gallon flour
1/2 cup granulated garlic
4 Tbsp. granulated onion
1/2 cup ancho chili powder
4 Tbsp. cayenne
1/2 cup salt
4 Tbsp. white pepper
2 tsp. ground cumin
1/2 cup paprika
Heat peanut oil in pan. Cook chicken breasts for 2 minutes on each side. Place in 375°F oven for 3 minutes. In a sautè pan, combine tomatillo sauce, lime juice, salt and pepper. Bring to a boil. Add chicken stock; reduce by half. Stir in butter.
Thoroughly dredge sliced onions in flour mixture. Flash-fry in hot oil for 1 minute, or until brown. For each serving, arrange freshly fried tobacco onions on a servnig plate. Place chicken breast on top of onions. Pour tomatillo sauce over chicken. serve with rice and vegetables.
For Tobacco Flour Dredge: Combine ingredients, mixing thoroughly. Store in an airtight container. Yields 1 gallon.
For Tomatillo Sauce: Place onions, tomatillos, garlic, jalapeños and cilantro into a 4” hotel pan. Boil chicken stock and pour over ingredients in pan. Cover with foil and bake 1 hour in a 400°F oven. Remove ingredients into a colander; strain, reserving the liquid. Purèe the baked ingredients using the reserved liquid to thin into a sauce consistency. Add salt, pepper, brown sugar and lime juice. Yields 3 quarts.
Photo Credit: NATIONAL ONION ASSOCIATION