Ingredients

How to make it

  • 1. Heat the oil in a large sauté pan over medium-high heat. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
  • 2. Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the garlic and tomatillos and fry for another minute, than add the stock or broth, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, chopped cilantro, and cumin. Bring to a boil, then reduce the sauce for 10 min or so. Return the chicken and any juices that have collected on the plate to the pan, and braise in the oven , until the chicken is opaque throughout, 20 to 30 minutes, depending on the size and type.
  • 3. Season with lime juice, salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.
  • 4. Meanwhile, shred the chicken, if desired, discarding any skin and bone.
  • 5. Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.
  • Small, round, and green, tomatillos look like unripe tomatoes. They're even known as tomates verdes in Mexico. They're not tomatoes, though they are also members of the nightshade family, just like tomatoes. Tomatillos have a tart herbal taste and can be used in salsa verde, soups, and stews. To prep tomatillos, remove the husks and then hold the fruit under warm running water as you scrub off the sticky residue coating the skins.

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  • chuckieb 1 year ago
    This looks really tasty Ralph. I only discovered tomatillos a couple of years ago and I LOVE them. Bookmarked to try.
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