Green Tomatillo Chicken Recipe - Cooking Index
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 |
| Salt | ||
| Pepper |
* - 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.
Source:
MR FOOD
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