Chicken with Tomatillos and Cilantro
- 100 g canned tomatillos (husked, rinsed)
- 3/4 lb chicken (skinless, cut in 2" pieces)
- Salt (Sea)
- black pepper
- 1/4 c chopped onion
- 2 chopped green onions
- 1/2 chipotle pepper (seeded, minced)
- 1 T olive oil
- 1 T fresh lime juice
- 1/4 t Sugar (Granulated)
- water (as needed)
- 2 T chopped cilantro (fresh)
- cooked rice (for serving, optional)
- tortillas (for serving, optional)
Place tomatillos in food processor and coarsely grind.
Dry chicken; season liberally with salt and pepper.
Saute onion, green onions, and jalapeno in olive oil until soft, approximately 4 minutes. Increase heat to high and add chicken; cook until lightly seared, about 2 minutes. Stir in tomatillo, lime juice, and sugar; add water as needed to come about 1/3 up the chicken pieces; simmer until done.
Stir in cilantro and cook for one minute. Correct seasoning, adding sugar or salt to taste.
Serve with rice or tortillas.
Notes: If you have fresh tomatillos, then start by husking & rinsing them, then roast them in a cast iron skillet over medium heat until browned on all sides and soft (about 8 - 10 minutes), using tongs to turn.
SJ Note 16 Jan 2011: This was tasty! We used canned tomatillos, skipped the green onions (I missed it on the list), had to use lemon juice instead of lime (the lime had gone bad), and dried cilantro instead of fresh (put it on with the salt and pepper). It turned out quite tasty, and is a keeper. I served it with Mexican rice on the side, and a baguette. It could easily form the basis of tacos, burritos, enchiladas, etc.