If you google tomatillo and chicken, it appears to be a pretty common combination. Perhaps I read on of these posts and then got the idea... or had chili on the brain. But, this has become one of my go-to recipes for chicken because it's quick (to set up) and easy.
I like to use whole chickens - mostly because that is what we have in our freezer (yea CSA!) and because I like white meat and the BF like dark meat. And, this way we can have both - and I can hide the dark in the white meat when I eat my share. Yes, exactly like when I hide the kale in something so the BF is able to eat it. (is that a boo CSA?)
So, the night before - I cut up the chicken and store it in the fridge. Legs are left on the bone, breasts and back meat is deboned and cut into large pieces. Say half each breast bone as you don't want to loose the white meat while cooking. The left over bone and associated parts (liver, heart, gizzard, etc) is placed in a zip lock bag and put in the freezer for stock making day(s).
Chicken in Tomatillo Sauce
- 1 whole chicken cut into parts (or pre-cut chicken)
- 2 cups tomatillo (or a can)
- 2 tablespoon cumin powder
- 1 tablespoon chipotle pepper powder (or whatever you use for making chili)
- salt to taste
- 1 onion diced
- 2 cloves (or more) of garlic
When I get home, I pull out the chicken. Put the sauce in a pan to cook down. Shred the chicken and toss it into the thickened sauce. YUM!
If you have fresh cilantro or some diced avocados, they make a lovely addition. In the early fall, I've made a nice salsa fresca as the tomatoes are so good that time of year. Guacamole would be good as well. It has a nice southwestern feel.