- 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
- 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.
04/01/2018
recipepes.com
Suegra's Tomatillo Chicken, recipe
PT15M
PT1H
5
455 calories
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