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Nutrition Facts
Serving Size 1 (330g) Recipe makes 4 servings
Calories 364
Calories from Fat 96		(26%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 144mg		48%
Sodium 130mg		5%
Potassium 827mg		23%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 3.0g	11%
	Sugars 6.4g
Protein 54.4g		108%
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Chicken With Tomatillos and Cilantro

Recipe #118743 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: JaniceJean
Apr 23, 2005

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.

SERVES 4 (change servings and units)

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.

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Featured Reviews for This Recipe

From: nsomniak6

On Oct 19, 2009

I needed to do something with the tomatillos that I had grown but never cooked. This recipe looked too simple to be all that good, but it was fabulous! Unfortunately I can't help myself and I have to make alterations, but I don't think they were necessary. I added about a 1/2 tsp cumin to the onion mixture and I added a couple of garlic cloves before the chicken. The flavor is surprisingly complex for being so simple. Thanks for posting!

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From: iluvlucy

On Sep 26, 2009

Made this to use my tomatillos from the garden and even though I didn't have enough it was great! I'm going to make this again tonight. Thanks for posting.

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From: SusanRose

On May 31, 2009

Awesome. I didn't modify the recipe one bit...though I did use chicken breasts rather than thighs. The meat remained moist and the sauce was not overly spicy. I served this with salad and corn tortillas. I'll be making this again for sure!

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From: Lunarbean

On Oct 16, 2005

This was unbelievably good! I followed the suggestions and used chicken thighs and served with rice. Next time, I would double the quantity of the sauce. (tomatillos/onion/jalapenos etc..) It was not very spicy, so if you like spicy, add more jalapeno. yum

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