CHICKEN AND TOMATILLO RECIPE RECIPES

Name: Tomatillo Chicken
Prep time: 15 min
Total time: 45 min
Ingredients: 2 pounds tomatillos (husks removed), washed and halved; 1 tablespoon vegetable oil; 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use); Coarse salt and ground pepper; 2 jalapenos, chopped; 1/2 medium white onion, chopped; 3 garlic cloves, finely chopped; 1 can (15 ounces) hominy (optional), drained; 1/4 cup chopped fresh cilantro

TOMATILLO CHICKEN RECIPE | MARTHA STEWART

Tomatillo Chicken Recipe | Martha Stewart image

This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

Provided by Martha Stewart

Categories Chicken Recipes

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh cilantro

Steps:

In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Nutrition Facts : Calories 479 g, FatContent 27 g, FiberContent 4 g, ProteinContent 44 g

TOMATILLO CHICKEN RECIPE - MEXICAN FOOD JOURNAL

Tomatillo Chicken Recipe - Mexican Food Journal image

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.

Provided by Andrés Carnalla

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

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 1/2" cubes. Cut the tomatillo into 1/2" 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.

Nutrition Facts : ServingSize 2 pieces, Calories 367 kcal, CarbohydrateContent 26 g, ProteinContent 48 g, FatContent 12 g, SodiumContent 662 mg, SugarContent 6 g

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