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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.

  • 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.

Nutrition Facts

487 calories; 33.7 g total fat; 108 mg cholesterol; 101 mg sodium. 7.1 g carbohydrates; 37.8 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
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! Read More
(19)

Most helpful critical review

Rating: 3 stars
01/06/2008
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. Read More
(21)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2008
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! Read More
(19)
Rating: 3 stars
01/06/2008
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. Read More
(21)
Rating: 5 stars
05/18/2008
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! Read More
(19)
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Rating: 5 stars
08/24/2015
Simple and tasty! Like everyone else we looked for a recipe to use the tomatillos from our garden. We made slight modifications to this recipe because we did not have all the ingredients on hand and we prefer baked chicken. We used fresh serrano peppers instead of dried peppers and added garlic salt in the blender. We put the chicken breasts in a baking dish covered them with the tomatillo salsa and baked covered for 20 minutes at 400 degrees. I underestimated the heat of the serrano peppers but we solved that issue with a little sour cream. Served with a side of Spanish quinoa-brown rice blend this meal was a hit! Thanks for sharing the recipe! Read More
(5)
Rating: 5 stars
08/13/2016
great did not have dried chilis use fresh red peppers and one jalepeno pepper. Loved the flavor and how it accented the chicken Read More
(1)
Rating: 5 stars
08/23/2012
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. Read More
(1)
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Rating: 4 stars
09/05/2016
Made it with modifications...some garlic and salt fresh chillies and onion....tastes wonderful! Read More