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Green Tomatillo Chicken

the.instructor's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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