Green Tomatillo Chicken
|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)|
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.