Chicken With Tomatillo Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The recipe calls for chicken drumsticks, but I prefer it with thighs. Recipe is from Rachael Ray. Ingredients:
8 chicken drumsticks |
3 tablespoons vegetable oil |
salt and pepper |
1 lb tomatillo, husks removed |
1/2 white onion, sliced |
1 small jalapeno chile, chopped |
1 clove garlic, peeled |
1/4 teaspoon sugar |
2 tablespoons chopped cilantro |
8 corn tortillas, cut into strips |
Directions:
1. Preheat the oven to 425°. On a baking sheet, toss the chicken with 1 tablespoon oil and season with salt and pepper. Bake until browned and cooked through, about 40 minutes.
2. Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender,a bout 5 minutes. using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/3 cup cooking water. Puree the tomatillos with the onion, jalapeño, garlic and sugar.
3. In a skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the tomatillo puree and cook, stirring, for 10 minutes. Stir in the reserved cooking water and 1 tablespoon cilantro. Top the tortilla strips with the chicken, sauce and remaining 1 tablespoon cilantro.
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