Tomatillo Chicken

Serves: 4

Prep Time: 15 M | Cook Time: 55 M | Total Time: 1 H & 10 M

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INGREDIENTS

• 12 oz roasted tomatillos (about 10)

• 1 large shallot

• 4 to 6 garlic cloves

• 3 to 4 tbsp extra-virgin olive oil, plus more for roasting tomatillos

• 4 chicken thighs - bone in, skin on

• 4 Yukon gold potatoes

• 1/2 chipotle Chile in adobo sauce, finely chopped

• 2 1/2 cups chicken broth

• 1/2 tsp dired oregano

• 1/2 tsp cumin

• 1/4 tsp coriander

• 1/4 tsp smoked paprika

• 1/2 tsp fresh cilantro (if desired), finely chopped

• 1 tsp sea salt

• 1/2 tsp fresh ground pepper

INSTRUCTIONS

Roast Tomatillos, Shallot & Garlic

1. Preheat oven to 400 degrees F.

2. Remove the husks from the tomatillos. Place tomatillos in a medium bowl and set aside.

3. Slice the shallot into medium pieces and add to the tomatillos. Roughly chop each garlic clove into large pieces and add to tomatillos.

4. Toss tomatillos, shallot and garlic with olive oil, sea salt and pepper. Spread mixture onto baking sheet lined with parchment paper. Roast in oven for approximately 30 minutes, stirring halfway through. The tomatillo skins will begin to char and some tomatillos may burst. Remove from oven and set aside.

Prepare Main Dish

1. Generously season all sides of chicken thighs with sea salt and pepper. Set aside.

2. Roughly chop the roasted tomatillos and shallots. Chop the roasted garlic into smaller pieces. Set aside.

3. Cut the potatoes into cubes. Set aside.

4. Add olive oil to large skillet and allow to warm over medium-high heat. Add chicken thighs and lightly brown on each side. Remove chicken thighs from skillet and set aside. Cover to keep warm.

5. Add the roasted tomatillos, shallots and garlic to the same skillet. Cook over medium heat for about 2 to 3 minutes, then add the potatoes and chopped chipotle. Stir well.

6. Add 1/2 cup chicken broth, water, oregano, cumin, coriander, smoked paprika, chopped cilantro (if using), sea salt and pepper. Stir well.

7. Increase heat to medium-high and brink mixture to a boil. Add the chicken thighs back to the skillet, skin side facing up. Reduce heat to medium-low, cover and simmer for about 20 minutes until the internal temperature of the chicken thighs reaches 165 degrees F.

8. To serve, spoon tomatillo/potato mixture into shallow bowls and place 1 chicken thigh on top.

NOTES

Add additional chicken broth if more liquid is needed to completely cook the chicken and potatoes, or if you prefer a saucier dish.

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NUTRITION FACTS