Entomado De Pollo (Tomatillos and Chicken)
photo by DenniseAlejandra
- Ready In:
- 2hrs 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 chicken thighs
- 1 lemon
- salt
- pepper
- 4 tablespoons olive oil
- 1⁄4 white onion, diced
- 1 tablespoon garlic clove, chopped
- 1 lb tomatillo, dehusked and chopped
- 2 chipotle peppers (or more if you want more heat!)
- 1 tablespoon Mexican oregano
directions
- Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
- Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
- Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
- If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
- Season with additional salt and pepper if desired, and serve.
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Reviews
-
This recipe A <br/><br/>The chicken came out nice and juicy, not dry at all. Was tangy from the lemon, but flavored from the onions and garlic. I used canned tomatillos about 5-6 of them, chopped them up and left them simmer with the chicken and chipotle. Really enjoyed this recipe. Sides were red (mexican) rice and green beans. DELISH
-
Absolutely great! The sauce was placed atop Alton Brown's Baked Brown Rice. I was a little bit afraid that the onions and garlic would be overcooked because I left the heat on a little too high. But no problem, it still tasted wonderful! The amount of chipolte was right on. You didn't burn your insides, but just left your mouth a little tingley. Made for ZWT5.
RECIPE SUBMITTED BY
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