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Tomatillo Chicken


Tomatillo chicken, prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile


4 chicken legs
4 chicken thighs
1 1/4 lb. tomatillos or green tomatoes
2 large white potatoes
1/4 large white onion
2 cloves garlic
2 sprigs cilantro
1/2 tsp. oregano
1 canned chipotle chile in adobo sauce
1 cup chicken broth
1 cup water
1/2 tsp. black pepper
1 tsp. salt + to taste
3 tbsp. olive oil

  • First, remove the skin from the chicken.
  • Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
  • Remove the papery husk from the tomatillos then rinse under warm water.
  • Cut the potato into 1/2" cubes. Cut the tomatillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
  • Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.
  • Remove the chicken from the pan and set aside.
  • In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent.
  • Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green.
  • Add the chopped chipotle and stir. Add the potatoes and cilantro stir well.
  • Add the chicken broth, water, oregano, and salt then stir well.
  • Bring the mixture to a boil then add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes.




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