Suegra’s Tomatillo Chicken

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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1 (3 1/2 lb) whole chicken, cut into 6 pieces
1 lb fresh tomatillos, husks removed
2 dried California chile pods
3 dried red chile peppers
2 Tbsp olive oil
Salt to taste


Preheat the oven to 350°F (200°C). Place the tomatillos, California chiles, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chiles start to get too dark, remove them and place into a food processor or blender.

Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.

Combine the tomatillos and chiles in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Serves 4.