Suegra's Tomatillo Chicken recipe

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Ingredients

1 (3 1/2) pound whole chicken, cut into 6 pieces
1 pound fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 tablespoons olive oil
salt to taste

Nutrition Info

486.5 calories
carbohydrate: 7.1 g
cholesterol: 107.6 mg
fat: 33.7 g
fiber: 2.4 g
protein: 37.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 101.4 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.

  2. Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.

  3. Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Recipe Yield

4 servings

Recipe Note

Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal.

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