Tomatillos may look like unripe tomatoes—they’re even known as tomates verdes in Mexico—but they have a unique tart herbal flavor. To remove the husks, hold the fruit under warm running water, strip off the husks and rinse off the sticky residue coating the skins.
Braised Chicken with Tomatillos and Cilantro
2 Tbs. canola oil
3 1/2 lb. (1.75 kg) skin-on, bone-in chicken pieces
1 large yellow onion, finely chopped
2 cups (16 fl. oz./500 ml) chicken broth
3 Anaheim or poblano chiles, roasted, peeled and finely chopped
6 garlic cloves, minced
1 1/2 lb. (750 g) tomatillos, husked and quartered
3 Tbs. finely chopped fresh cilantro, plus whole leaves for garnish
1/2 tsp. ground cumin
1 Tbs. fresh lime juice
Salt and freshly ground pepper
Warm tortillas for serving
In a large sauté pan with a lid, heat the oil over medium-high heat. Working in batches, sear the chicken, turning once, until browned, 7 to 8 minutes. Transfer to a plate.
Reduce the heat to medium and add the onion and sauté until softened, 3 to 5 minutes. Add the broth, stirring to scrape up any browned bits on the pan bottom. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices to the pan, cover and simmer, turning once, until the chicken is opaque throughout, about 20 minutes. The white meat and smaller pieces will be done first. Transfer the chicken to a platter and tent with foil to keep warm.
Add the lime juice to the pan and cook the sauce over high heat until slightly reduced and thickened. Season with salt and pepper. Pour the sauce over the chicken and garnish with the cilantro leaves. Serve with the tortillas alongside. Serves 6.
Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.