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Green Tomatillo Chicken

the.instructor's picture
  Chicken legs 2 3⁄4 Pound (With Thighs Attached)
  Salad oil 2 Tablespoon
  Tomatillos/24 ounce tomatillos, drained and coarsely chopped 1 Pound, husks removed cored and chopped
  Onion 1⁄2 Pound, chopped
  Jalapeno chiles 1 1⁄2 Ounce, stemmed and chopped
  Garlic 1 Clove (5 gm), pressed or minced
  Coriander leaves 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Remove chicken skin.
Pour oil into a 10 to 12-inch frying pan over medium-high heat.
Add chicken and brown, turning as needed, 8 to 12 minutes.
Add tomatillos, onion, chilies, and garlic.
Cover and simmer, turning chicken occasionally, until meat is no longer pink at thighbone (cut to test), about 30 minutes.
With a slotted spoon, transfer chicken to a platter; keep warm.
Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6 to 8 minutes.
Pour sauce over chicken.
Sprinkle with cilantro.
Add salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2724 Calories from Fat 1739

% Daily Value*

Total Fat 200 g308%

Saturated Fat 46.1 g230.7%

Trans Fat 0.5 g

Cholesterol 825 mg275%

Sodium 4595.2 mg191.5%

Total Carbohydrates 52 g17.5%

Dietary Fiber 14 g56.2%

Sugars 29.1 g

Protein 184 g367.9%

Vitamin A 50.6% Vitamin C 190.9%

Calcium 10.3% Iron 82.4%

*Based on a 2000 Calorie diet

Green Tomatillo Chicken Recipe