Green Tomatillo Chicken
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
whole, with thighs |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
tomatillos
fresh, cored and chopped |
|
| 1 | large |
onions
chopped |
|
| 2 | large |
jalapeño pepper
fresh |
*
|
| 1 | each |
garlic cloves
minced and pressed |
|
| ½ | cup |
cilantro
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
whole, with thighs |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
tomatillos
fresh, cored and chopped |
|
| 1 | large |
onions
chopped |
|
| 2 | large |
jalapeño pepper
fresh |
*
|
| 1 | each |
garlic cloves
minced and pressed |
|
| 118 | ml |
cilantro
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Remove chicken skin. Pour oil into 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 thigh bone (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.
