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Tomatillo Chicken

102

This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009

Ingredients

  • 2 pounds tomatillos (husks removed), washed and halved
  • 1 tablespoon 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 white onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (15 ounces) hominy (optional), drained
  • 1/4 cup chopped fresh cilantro

Directions

  1. In a food processor, puree tomatillos; 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.

Reviews Add a comment

  • ridgerunnerdogr
    9 JAN, 2017
    I've been in TX for 16 years and haven't tried tomatillos yet because I had no idea what to do with them. Finally it dawned on me to put them in the Pinterest search field so I'm ready to go. I also use only chicken thighs and I have a large package of them in the freezer, so I only have to buy the tomatillos at the store and a can of hominy. The only question I have is on the canned hominy - white or yellow? Or doesn't it matter? That's another thing I've never had.
    Reply
  • hollis517
    27 APR, 2015
    i use all chicken thighs. i also add an extra can of hominy, and add some chicken broth to thin out the sauce. it is SO delicious that i'm making it again, and i plan to make it a LOT. oh, yeah, and i add a healthy spoonful of green chili powder for extra heat, 'cause some like it hot ;)
    Reply
  • eplutz
    4 DEC, 2014
    Made this for dinner tonight - and frankly it was delicious! I don't know what people were expecting from the recipe in terms of flavours but its exactly what I was hoping for - super tangy, a little heat and chickeny. I don't care for hominy so didn't add it - but as a lovely, fresh, tangy soup with chicken I loved it! Would definitely make again.
    Reply
  • MS10586692
    14 JUN, 2014
    First, for added flavor and juiciness I use chicken thighs. Then, for a smoother and thicker sauce, I blend the tomatillo, onion, jalapeno pepper, and garlic together in the food processor. Next, to preserve as much of the bright green of the sauce as possible, I simmer the browned chicken thighs, sauce, and hominy in a clean pot. Finally, to ensure the best flavor I season with salt and pepper each step of the process. This is one of my favorite Martha Stewart recipes!
    Reply
  • ELCNY
    14 OCT, 2013
    Love this recipe...it is only as bland as you want to make it (which I suppose if you follow the recipe exactly it will end up that way). I always broil tomatillos, and I throw in the jalapenos, onion, and garlic as well. Add salt and blend and taste - if it is good, keep going, you're on the right track. Seriously brown the chicken - this adds flavor too. Add salt , cilantro to taste, throw on some crumbled cotija or queso fresco and/or a squirt of lime. Corn tortillas are great on the side
    Reply
  • Possum123
    6 OCT, 2013
    I've made a number of Sarah's great recipes; unfortunately this is not one of them. BLAND no matter what. I cant believe thay put this one through the test kitchen. Don't bother trying it; should have read the reviews before I attempted this one.
    Reply
  • Stephanie663
    26 SEP, 2013
    I loved this dish-now part of our rotation. My son is not an adventurous eater, but liked the tangy tomatillos & even loved the hominy. My husband asked I use corn instead (which I did the next time, but it just wasn't the same). I've use chicken breast chunks on occasion, like a stew. Don't be shy with the jalapenos & garlic--need the spice to even out the tang from the tomatillos. A nice variation would be to add Indian spices (my current obsession). Side dish: warm flat or crusty bread.
    Reply
  • move6969
    16 SEP, 2012
    It is bland because the tomatillos should have been roasted then pureed in the blender. Non-roasted tomatillos are simply bland.
    Reply
  • cattfamily
    4 SEP, 2012
    Made this dish, but stripped the insides of the jalapenos. It was a tad on the bland side. I wouldn't make it again, but I think next time I'll leave the jalapenos and see what happens.
    Reply
  • Zan
    25 JUL, 2011
    I made this following the recipe closely, and it was really delicious. Do gauge the heat of your jalapenos before you add the seeds from both, though - it would be easy to overwhelm the relatively delicate flavor of the simmered tomatillo sauce with the heat of too much pepper, I think. We served the chicken with cumin scented rice and topped it all off with a bit of cotija. Fantastic flavors and easy enough for a weekday.
    Reply