Name: Suegra's Tomatillo Chicken recipe
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

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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

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

Alternatives to this recipe

Suegra's Tomatillo Chicken