After being seared, chicken pieces are cooked in a tomatillo sauce. This dish comes from my wife’s Zacatecas, Mexico, mother-in-law. Rice or beans, depending on your preference, should be served as a side dish. We advise a cool cola pop to go with your delectable dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 101 mg |
| Sugars | 5 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I only altered the recipe by seasoning the chicken with lemon pepper seasoning and sea salt. I added whole garlic and 1/2 white onion to the sauce and used the food processor. Everything else remained the same and my family loved it! served over jasmin rice and nice cold cola
Made it with modifications…some garlic and salt, fresh chillies, and onion….tastes wonderful!
great, did not have dried chilis, use fresh red peppers and one jalepeno pepper. Loved the flavor and how it accented the chicken
Simple and tasty! Like everyone else, we looked for a recipe to use the tomatillos from our garden. We made slight modifications to this recipe because we did not have all the ingredients on hand and we prefer baked chicken. We used fresh serrano peppers instead of dried peppers and added garlic salt in the blender. We put the chicken breasts in a baking dish, covered them with the tomatillo salsa, and baked covered for 20 minutes at 400 degrees. I underestimated the heat of the serrano peppers, but we solved that issue with a little sour cream. Served with a side of Spanish quinoa-brown rice blend, this meal was a hit! Thanks for sharing the recipe!
I made the recipe as written. I loved it. I have a garden full of tomatillo’s that are about to be made like this and froze.
This was a great recipe! I did put a tablespoon of sugar in the blender with the tomatillos and peppers but that is all I changed. When I tasted the sauce at first I thought WOW! this is hot but after it cooked it had just the right amount of spice! I made rice to eat with it!
The dish is a nice idea but the tomatillos have a very sourish flavor once roasted. You will need to cut the flavor with a small amount of suger.