Tomatillo Chicken Recipe

Name: Tomatillo Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 chicken legs; 4 chicken thighs; 1 ¼ lb. tomatillos or green tomatoes; 2 large white potatoes; ¼ large white onion; 2 cloves garlic; 2 sprigs cilantro; ½ tsp. oregano; 1 canned chipotle chile in adobo sauce; 1 cup chicken broth; 1 cup water; ½ tsp. black pepper; 1 tsp. salt + to taste; 3 tbsp. olive oil

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 servings
Calories
367 kcal
Course
Dinner
Cuisine
Mexican

Tomatillo Chicken Recipe

Oriana Howell

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Tomatillo chicken, called pollo entomadado, prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce.

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Ingredients

Servings

4 chicken legs
4 chicken thighs
1 ¼ lb. tomatillos or green tomatoes
2 large white potatoes
¼ large white onion
2 cloves garlic
2 sprigs cilantro
½ tsp. oregano
1 canned chipotle chile in adobo sauce
1 cup chicken broth
1 cup water
½ tsp. black pepper
1 tsp. salt + to taste
3 tbsp. olive oil

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Instructions

First, remove the skin from the chicken.
Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
Remove the papery husk from the tomatillos then rinse under warm water.
Cut the potato into ½" cubes. Cut the tomatillo into ½" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.
Remove the chicken from the pan and set aside.
In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent.
Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green.
Add the chopped chipotle and stir. Add the potatoes and cilantro stir well.
Add the chicken broth, water, oregano, and salt then stir well.
Bring the mixture to a boil then add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes.
To serve, spoon the tomatillo potato mixture on a plate and place 1 thigh and 1 leg on top.

Notes

Substitutions
Storage
You can leave the skin on the chicken if you prefer. Follow the same steps for browning and cooking.
It will keep well in the refrigerator for 3 days.