Green Tomatillo Chicken Recipe
Ingredients
| 4 whole chicken legs with thighs attached (about 2 3/4 lb. total) | ||
| Salad oil | 2 Tablespoon | |
| Tomatillos | 1 pound | |
| Onion | 1 Large, chopped | |
| Jalapeno | 2 Large, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Coriander leaves | 1/2 Cup (16 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.
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.
Chef
