Chicken With Tomatillos and Cilantro

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.

• Ready In: 35 mins
• 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

1. 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.
2. Transfer tomatillos to food processor and coarsely grind.
3. Wash and dry chicken, season liberally with salt and pepper.
4. Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
5. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
6. Still in tomatillo, lime juice, and sugar, and simmer until done.
7. Stir in cilantro and cook for one minute.
8. Correct seasoning, adding salt or sugar to taste.
9. Serve with rice or tortillas.