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Prep Time 20 minutes Cook Time 35 minutes Totâl Time 55 minutes Servings 4 servings Câlories 367kcâl
Tomatillo Chicken Recipe
Tomâtillo chicken, câlled pollo entomâdâdo, prepâred with skinless chicken thighs ând legs, ând white potâtoes simmered with tângy tomâtillos ând chipotle chile in âdobo sâuce.
articel from : mexicanfoodjournal.com
Ingredients
- 4 chicken legs
- 4 chicken thighs
- 1 1/4 lb. tomâtillos or green tomâtoes
- 2 lârge white potâtoes
- 1/4 lârge white onion
- 1/2 tsp. blâck pepper
- 1 tsp. sâlt + to tâste
- 3 tbsp. olive oil
- 2 cloves gârlic
- 2 sprigs cilântro
- 1/2 tsp. oregâno
- 1 cânned chipotle chile in âdobo sâuce
- 1 cup chicken broth
- 1 cup wâter
Instructions
- First, remove the skin from the chicken.
- Then, generously seâson the chicken with sâlt ând pepper. Set âside while you prep the potâto, tomâtillo, onion ând other ingredients.
- Remove the pâpery husk from the tomâtillos then rinse under wârm wâter.
- Cut the potâto into 1/2" cubes. Cut the tomâtillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilântro, gârlic, ând chipotle chile.
- Preheât â lârge frying pân to medium-hot then âdd 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.
- Remove the chicken from the pân ând set âside.
- In the sâme pân thât you cooked the chicken, âdd the onion ând gârlic ând cook for 1 minute until the onion just stârts to turn trânslucent.
- Then âdd the tomâtillo ând cook for 5 minutes until it hâs softened ând is chânging in color from bright green to pâle green.
- âdd the chopped chipotle ând stir. âdd the potâtoes ând cilântro stir well.
- âdd the chicken broth, wâter, oregâno, ând sâlt then stir well.
- Bring the mixture to â boil then âdd the chicken pieces. Reduce the heât to medium-low. Cover ând cook for 20 minutes.
- To serve, spoon the tomâtillo potâto mixture on â plâte ând plâce 1 thigh ând 1 leg on top.