Chicken With Tomatillos and Cilantro
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb tomatillo, husked
- 1 1⁄2 lbs skinless chicken, cut in approximately 2 inch diameter pieces
- kosher salt
- fresh ground black pepper
- 1 -2 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 4 scallions, chopped
- 1 seeded minced jalapeno
- 1 -2 tablespoon fresh lime juice
- 1⁄2 - 1 teaspoon sugar
- 1⁄4 - 1⁄2 cup chopped fresh cilantro
directions
- Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
- Transfer tomatillos to food processor and coarsely grind.
- Wash and dry chicken, season liberally with salt and pepper.
- Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
- Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
- Still in tomatillo, lime juice, and sugar, and simmer until done.
- Stir in cilantro and cook for one minute.
- Correct seasoning, adding salt or sugar to taste.
- Serve with rice or tortillas.
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Reviews
-
I needed to do something with the tomatillos that I had grown but never cooked. This recipe looked too simple to be all that good, but it was fabulous! Unfortunately I can't help myself and I have to make alterations, but I don't think they were necessary. I added about a 1/2 tsp cumin to the onion mixture and I added a couple of garlic cloves before the chicken. The flavor is surprisingly complex for being so simple. Thanks for posting!
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RECIPE SUBMITTED BY
JaniceJean
United States
I am the mother of three girls , ages 22, 12 and 6. My eldest is in college (the 5 or 6 year plan!), and my youngest live with my husband and myself in a suburb of Atlanta. I work as an NP (Nurse Practitioner), but dream of the day that I can QUIT work, and take care of my family and self. My youngest two are dancers, and I love being STAGE MOM!
I have lurked here for many years, and generally don't post as I believe I should do so only if I am adding something new to the pot. I also think that proper credit should be given to previously published authors, and it bugs me when people don't do so.
I am a bit uncomfortable with giving low ratings, and also believe that as a cook, I am SUPPOSED to change the recipe to suit my tastes, so I typically would only let you know if I liked it.
I am forever looking for the perfect recipe, as I never know what to cook! I love this site!