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Ingredients:
4 whole chicken legs w/thighs
2 tbsp salad oil
1 lb fresh tomatillos*
1 large onion,chopped
2 large fresh jalapeno chilies
1 garlic clove,pressed/minced
1/2 cup fresh cilantro leaves
1 salt
1 pepper
Instructions:
* - cored and chopped
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================== 1. Remove chicken skin. Pour oil into 10-12"
frying pan over medium-high heat. Add chicken and brown, turning as
needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic.
Cover and simmer, turning chicken occasionally, until meat is no
longer pink at thigh bone (cut to test), about 30 minutes. With a
slotted spoon, transfer chicken to a platter; keep warm. 2. Boil
sauce, uncovered, over high heat until most of the liquid evaporates,
6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add
salt and pepper to taste.
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Green Tomatillo Chicken Recipe brought to you by Mexican Recipes To-Go
