Tomatillo Chicken Recipe
User Reviews
4.4
Tomatillo Chicken Recipe
Description
The Tomatillo Chicken Recipe begins by seasoning and browning skinless chicken legs and thighs in olive oil, developing a flavorful crust. The accompanying sauce uses tomatillos, which are peeled and rinsed, cooked until softened alongside onions and garlic. Diced potatoes add body and texture to the dish. Finely chopped chipotle chile brings a smoky, spicy dimension, complemented by fresh cilantro and oregano for herbal notes.
The cooking method involves layering the browned chicken back into the pan with the softened vegetables and liquids—chicken broth and water—to braise the chicken until tender. This technique infuses the meat with the tang and slight acidity of tomatillos while maintaining moistness. The resulting dish is hearty with a balance of subtle heat and citrus tang from the tomatillos.
This recipe suits family dinners or casual meals where a comforting tomato-based chicken stew is desired. It pairs well with rice or tortillas for soaking up the flavorful broth. The instructions allow for keeping the chicken skin on if preferred, which will add additional texture and flavor.
Leftovers keep well refrigerated for up to three days, allowing flavors to meld further over time. The recipe's approach supports straightforward preparation with readily available ingredients.
Ingredients
- 4 chicken legs
- 4 chicken thighs
- 1 ¼ lb. tomatillo or green tomatoes
- 2 potato large, white
- ¼ white onion large
- 2 cloves garlic
- 2 cilantro sprigs
- ½ tsp. oregano
- 1 chipotle chile in adobo sauce canned
- 1 cup chicken broth
- 1 cup water
- ½ tsp. black pepper
- 1 tsp. salt to taste
- 3 tbsp. olive oil
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
- Chicken skin can be left on if desired; proceed with browning and cooking as directed.
- This dish stores well refrigerated for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 367kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 48g | 96% |
| Fat | 12g | 18% |
| Sodium | 662mg | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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