Can you believe that I haven’t been on vacation for over a year? We used to take at least one big vacation a year and end up taking quite a few weekend getaways throughout the year. For a while, we were going to Las Vegas at least once a month. All of that came to a screeching halt once we purchased our home. The renovations lasted for quite some time and it demanded our attention. We’ve just begun landscaping and a installing a pool (I’m going to be posting the progress so stay tuned), which means we’re going to be tethered to our home for the next 4 months. When my fiancée suggested we take a quick trip to Vegas, before we get too deep into the project, I may have yelled ‘YES!’
We’re staying at the Cosmopolitan. You can get a lot of good deals through Vegas.com. They have the best bar called the chandelier bar. It’s multiple levels and feels like you are sitting inside a chandelier. It’s amazing. I highly recommend it. Sometimes they even have live music.
Las Vegas has decent Chinese food, once you get off the strip, so we usually end up at dim sum at Harbor Palace. I also love the Salt and Pepper Shrimp at Sam Woo’s, which is in the same complex. There’s a Japanese place nearby that is highly rated. We’ve tried a few times to get in but it’s been so busy that we’ve never been able to get a table!
I’ve been researching restaurants all over the strip and beyond because food is clearly a priority for us. I saw the Chile Verde Pork from Javier’s in Aria. It sounded so good that I wasn’t sure if I could wait to give it a try. I wanted to bring a little bit of Vegas to my kitchen to get pumped up for our trip so I created a recipe that used some of the same ingredients. I’m very happy with the results. The tomatillo and chicken are the perfect combination. It’s so easy to make that it can be made any night of week. Also, this is definitely a spicy dish. I like spicy but this is about as spicy as I like it. If you’re not feeling the heat, just remove the seeds prior to broiling. Don’t leave the jalapenos out entirely as they do give the dish flavor.
Today is your lucky day because not only do you get a great recipe but you also get the chance to win a $280 gift certificate from Williams Sonoma. I’ve teamed up with 13 other food bloggers to bring you this HUGE giveaway. It’s my first group giveaway so I’m really excited. There are many chances to enter below!
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- 1 pound Tomatillos, husked
- 2 Jalapeño Chiles, stemmed
- 2 pounds Boneless Skinless Chicken Thighs
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, finely chopped
- ½ cup Fresh Cilantro, chopped (plus extra for garnish)
- ½ cup Chicken Broth
- 1 teaspoon salt
- Black Pepper
- Move broiler rack into position closest to flame and then set broiler to medium. Place the tomatillos and jalapenos on a rimmed baking sheet.
- Place the baking sheet in the oven and let broil until soft and blackened in spots, about 5 minutes on each side.
- Remove from broiler and transfer to a food processor and blend until smooth.
- In the same baking sheet, brown the tops of the chicken for about 15 minutes.
- Remove the chicken from the pan and set aside.
- Cook the onion and garlic over a low heat, stirring occasionally, until soft and golden, about 5 minutes.
- Add pureed tomatillo mixture, cilantro and 1 teaspoon salt and bring to a simmer.
- Let the mixture simmer for about 2 minutes.
- Gently place chicken in sauce.
- Let simmer until meat is cooked through, about 5 minutes.
- Serve with Cilantro Rice and additional cilantro leaves.