Green Tomatillo Chicken Recipe - Cooking Index
|4||Chicken legs w/thighs|
|2 tablespoons||30ml||Salad oil|
|1 lb||454g / 16oz||Fresh tomatillos*|
|1 lb||454g / 16oz||Onion - chopped (large)|
|2 lbs||908g / 32oz||Fresh jalapeno chilies (large)|
|1||Garlic clove - pressed/minced|
|1/2 cup||8g / 0.3oz||Fresh cilantro leaves|
* - cored and chopped
1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm.
2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro.
Add salt and pepper to taste.
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.