Green tomatillo chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole chicken legs w/thighs | |
| 2 | tablespoons | Salad oil |
| 1 | pounds | Fresh tomatillos* |
| 1 | Large onion,chopped | |
| 2 | Large fresh jalapeno chilies | |
| 1 | Garlic clove,pressed/minced | |
| ½ | cup | Fresh cilantro leaves |
| Salt | ||
| Pepper | ||
Directions
* - cored and chopped
1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm.
2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste.
Submitted By MICHAEL ORCHEKOWSKI On 10-31-94