- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Sunday, May 9, 2010
Tomatillo Chicken from PBS
While I was flipping channels yesterday, I came across a cooking show on PBS. It was called "Everyday Food." The host was making Tomatillo Chicken and I was hooked. I just knew it was a recipe I was going to have to try.
--2 pounds tomatillos (husks removed), washed and halved (I think I used only about 1 lb for the two of us.)
--1 tablespoon vegetable oil
--1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use) (I had a package of big chicken thighs I needed to use instead of getting a whole chicken.)
--Coarse salt and ground pepper
--2 jalapenos, chopped
--1/2 medium white onion, chopped (I used onion powder because I realized I was out of onions and I wasn't going to make a third trip to the grocery store for this recipe.)
--3 garlic cloves, finely chopped
--1 can (15 ounces) hominy (optional), drained (Yes, yes, yes...add the hominy!)
--1/4 cup chopped fresh cilantro
Even with the 1 lb. of tomatillos, we had extra sauce left over. I've saved it because I think it would be a great addition to the turkey (or maybe it's ham) broth I've got in the freezer right now, but this sauce would also be wonderful with shrimp.
Seriously, try this recipe and let me know what you think!