Suegra's Tomatillo Chicken Recipe - Allrecipes.com
Suegra's Tomatillo Chicken Recipe
  • READY IN 30 mins

Suegra's Tomatillo Chicken

Recipe by  

"Chicken pieces are seared and then simmered in a tomatillo sauce. This is my mother in law's recipe from the state of Zacatecas, Mexico. Serve with warm tortillas and your choice of rice or beans as side. We recommend a cold cola pop to accompany your delicious meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
  2. Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
  3. Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Jan 06, 2008

The dish is a nice idea but the tomatillos have a very sourish flavor once roasted. You will need to cut the flavor with a small amount of suger.

 
May 18, 2008

This was a great recipe! I did put a tablespoon of sugar in the blender with the tomatillos and peppers but that is all I changed. When I tasted the sauce at first I thought WOW! this is hot but after it cooked it had just the right amount of spice! I made rice to eat with it!

 

4 Ratings

Aug 23, 2012

I made the recipe as written. I loved it. I have a garden full of tomatillo's that are about to be made like this and froze.

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 37.8 g
  • 76%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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