Entomado De Pollo (Tomatillos and Chicken)

"This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive."
 
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photo by DenniseAlejandra photo by DenniseAlejandra
photo by DenniseAlejandra
photo by Starrynews photo by Starrynews
Ready In:
2hrs 35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
  • Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
  • Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
  • If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
  • Season with additional salt and pepper if desired, and serve.

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Reviews

  1. DenniseAlejandra
    This recipe A <br/><br/>The chicken came out nice and juicy, not dry at all. Was tangy from the lemon, but flavored from the onions and garlic. I used canned tomatillos about 5-6 of them, chopped them up and left them simmer with the chicken and chipotle. Really enjoyed this recipe. Sides were red (mexican) rice and green beans. DELISH
     
  2. Starrynews
    This is easy to make and tasted wonderful! There was a nice kick from the chipotles and a bit of tang from the tomatillos. The chicken comes out moist and delicious. Thanks for sharing! ZWT7
     
  3. Darkhunter
    Absolutely great! The sauce was placed atop Alton Brown's Baked Brown Rice. I was a little bit afraid that the onions and garlic would be overcooked because I left the heat on a little too high. But no problem, it still tasted wonderful! The amount of chipolte was right on. You didn't burn your insides, but just left your mouth a little tingley. Made for ZWT5.
     
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RECIPE SUBMITTED BY

I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%> (Zaar World Tour 4) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> (Australia/New Zealand Swap #15)
 
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