| |
Mexican | |
| 4 chicken legs, 4 chicken thighs or boneless/skinless darkeat, cubed into 1 inch pieces 1 1/4 lb. tomatillos or green tomatoes 2 large white potatoes 1/4 large white onion 2 cloves garlic 2 sprigs cilantro 1/2 tsp. oregano 1 canned chipotle chile in adobo sauce 1 cup chicken broth 1 cup water 1/2 tsp. black pepper 1 tsp. salt + to taste 3 tbsp. olive oil | |
| If using legs/thigs remove the skin from the chicken (optional, leave it if you want) Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients. Remove the papery husk from the tomatillos then rinse under warm water. Cut the potato into 1/2″ cubes. Cut the tomatillo into 1/2″ pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile. Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides. Remove the chicken from the pan and set aside. In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent. Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green. Add the chopped chipotle and stir. Add the potatoes and cilantro stir well. Add the chicken broth, water, oregano, and salt then stir well. Bring the mixture to a boil then add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes. If using legs/thighs, spoon the tomatillo potato mixture on a plate and place 1 thigh and 1 leg on top, otherwise just spoon the mixture onto a plate/bowl. Note you can serve over rice as well. | |
Unrated | |
Sort