Suegra’s Tomatillo Chicken
Try these chicken pieces seared and then simmered in tomatillo sauce. This is my relative’s recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as a side.
- Prep: 10 mins
- Cook: 20 mins
- Easy
- Serves: 4
Ingredients
Suegra’s Tomatillo Chicken method
Step: 1 Warm up the oven to 350 degrees F (200 degrees C). Put the tomatillos, California chilies, and red chile peppers into a rimmed baking sheet small roasting pan. Roast for around 20 mins, turning very often. If the chilies start getting too dark, take out them and put them into a food processor or blender.
Step: 2 Take a large skillet and heat the oil over medium-high heat. Then, add chicken pieces and cook, turning to scorch equally on all sides.
Step: 3 Mix the tomatillos and chilies in a blender or a food processor and blend till become smooth. Season with some salt to taste. Spill this mixture in with the chicken. Lessen the heat to medium-low, lid, and simmer for 20 to 25 minutes or till the chicken is tender.
