Prep 15 mins
Cook 20 mins
If you've never cooked with tomatillos, this is a great place to start! This is a close adaptation from Steven Raichlen's "Big Flavor Cookbook" (great book!), and has been a favorite as it is fresh, easy to make, adaptable, and lower in calories and fats. I've served it on rice as well as in tortillas. It can be made ahead to reheat, and has contemporary feel in its fresh flavors. I like to use skinned, deboned chicken thighs, although Mr. Raichlen uses breasts.
- 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
- 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.
I made this exactly as written and we both loved it! Healthy and delicious!
Very good chicken dish. I also added a little garlic and about 1/2 tsp of cumin. I served it with rice and like others, didn't find it very spicy. Thank you :)
Very good and very easy. I might have put too much lime juice because I just used a whole large lime and it was tangy. Thank you.