Title: Green Tomatillo Chicken
Categories: Poultry Mexican
Yield: 4 Servings
| 4 | | Whole chicken legs w/thighs |
| 2 | tb | Salad oil |
| 1 | lb | Fresh tomatillos* |
| 1 | | Large onion,chopped |
| 2 | | Large fresh jalapeno chilies |
| 1 | | Garlic clove,pressed/minced |
| 1/2 | c | Fresh cilantro leaves |
| | | Salt |
| | | Pepper |
* - cored and chopped
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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.