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Tomatillo Chicken

August 29, 2014 by Amanda Leave a Comment

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Salsa Verde Chicken

As in much of my cooking inspiration – this started with a sale.  Circling the produce section – I found tomatillos were on sale – $.99 cents a pound.  Certainly a sale I could not resist – I grabbed a pound of the tomatillos, a jalapeno, an onion and decided I would be making more than salsa verde with this combo – I would make dinner.

Okay, so I kind of did end up making salsa verde – but not with chips or to dump on top of a random Mexican dinner.  I opted to braise the chicken in this salsa verde.

So my technique for the salsa was pretty simple.  I prepped and chopped all the veggies for the food processor, tossed them in and pulsed till it was a “non-chunky” salsa consistency.  I only added one seeded jalapeno which didn’t add any notable heat.  I love hot peppers – but my daughter’s belly doesn’t so much – so I have to skimp on good peppers most of the time.  So add another jalapeno or other peppers if you’d like a bit more bite and heat.

The rest of this dinner is just as simple.  Brown chicken on both sides, add salsa verde and vinegar to skillet, bring to a boil, cover, reduce heat and simmer for an hour – stir occasionally.  Add lime juice, cilantro, salt and pepper before serving.  Done.

Outcome – delicious!  Taste is crisp, light and tangy – tomatillos have a flavor all of their own.  Chicken is juicy and tender.  Serve chicken over white rice with lots of “salsa” from the skillet.  Love it!  Muy bueno!

I love it when a plan comes together.  Not your every night, average dinner – yet doesn’t require a list of costly, exotic ingredients that you wouldn’t keep on hand.   Hope you enjoy…XOXO.

Tomatillo Chicken

Braised Tomatillo Chicken

Braised Tomatillo ChickenBraised Tomatillo Chicken

Salsa Verde Chicken

Tomatillo Chicken

Amanda
Tender chicken with a light, crisp and tangy salsa verde - this dish has a flavor all of it's own!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Chicken &amp, Poultry
Cuisine Mexican
Servings 4 -6

Ingredients
  

  • 3 pounds boneless chicken thighs
  • 1 tablespoon oil
  • 1 pound tomatillos
  • 1 jalapeno
  • 1 large onion
  • 4 cloves garlic
  • 1/2 cup white vinegar
  • 2 limes
  • salt and pepper to taste
  • cilantro

Instructions
 

  • Remove husks and wash tomatillos.
  • Chop tomatillos, jalapeno, onion and mince garlic.
  • Put chopped veggies in food processor. Pulse until salsa consistencey.
  • Heat oil an a large skillet over high heat.
  • Cut chicken into desired size and salt and pepper both sides.
  • Brown chicken on both sides.
  • Reduce heat to medium. Add "salsa" mixture and vinegar to chicken.
  • Bring mixture to a boil, cover and reduce heat to low.
  • Simmer covered for 1 hour, stirring occasionly.
  • Salt and pepper to taste (generously) and add juice of two limes. Stir well.
  • Serve chicken over white rice with lots of the "salsa chunks and juices" Sprinkle a big pinch of fresh cilantro on top. Enjoy : )

 

Filed Under: Chicken & Poultry, Dinner, Recipes, Veggies

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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