TOMATILLO CHICKEN

By Clarabell

Ingredients

• 2 lbs. tomatillos (husks removed), washed and halved
• 1 T vegetable oil
• 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
• Coarse salt and ground pepper
• 2 jalapenos, chopped
• 1/2 medium onion, chopped
• 3 garlic cloves, finely chopped
• 1 can (15oz) hominy (optional), drained
• 1/4 c chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. In a food processor, puree tomatiilos, set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.

2. Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.