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Ingredients

  • 4 bone-in skin-on chicken breast halves
  • 1 tablespoon olive oil
  • 2 pounds tomatillos
  • 2 serrano chiles
  • 1/2 head garlic, unpeeled, cloves separated
  • 1 large onion, quartered
  • 2 small poblano peppers
  • 1/2 bunch fresh cilantro
  • 1/2 teaspoon cumin
  • Juice of 2 limes, plus more if desired
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Place chicken breast, skin side up, on a rimmed baking sheet; drizzle with olive oil and generously season with salt and pepper. Transfer to oven and bake for 40 minutes. (Chicken may not be cooked through.)

  3. Step 3

    Remove from oven and let stand until cool enough to handle. Using your fingers or a fork, remove meat from bones and shred into large pieces; set meat aside, discarding bones.

  4. Step 4

    Preheat broiler. Place tomatillos on a rimmed baking sheet. Place chiles, garlic, onion, and poblano peppers on another rimmed baking sheet. Transfer both baking sheets (one at a time, if necessary) to broiler and broil, turning once, until vegetables are charred and softened, about 10 minutes.

  5. Step 5

    Transfer poblanos to a small bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Let remaining vegetables cool slightly and peel garlic. Uncover poblanos and, using a paper towel, remove skins. Remove seeds and stems and coarsely chop. Transfer chopped poblanos to the jar of a blender along with tomatillos, chiles, garlic, onion, cilantro, cumin, and lime juice; blend until slightly smooth but a few chunks remain and season with salt and pepper.

  6. Step 6

    Transfer pureed tomatillo mixture to a large saucepan and add reserved chicken; place over medium heat and simmer until chicken is no longer pink and completely warmed through. Season with salt and pepper and add more lime juice, if desired. Keep warm until ready to use.

Source
The Martha Stewart Show, January 2011

Reviews (2)

  • 15 Dec, 2011

    I love this recipe! It turned out very well. It would also be good as a filling for burritos. I like to add a little more lime juice before I serve it to bring out the heat.

  • 23 Jan, 2011

    I tried making the tomatillo sauce carefully following instructions. All I can say is YUK! It tasted too much like peppers and too much lime juice. The recipe called for the juice of two limes but limes vary in size and I used large limes. If you decide to make this, start with one lime and go from there. I'm rarely disappointed with a MS recipe but my results from this one are going down the garbage disposal.