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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Remove chicken skin. Pour oil into 10-12" frying pan over
medium-high heat. Add chicken and brown, turning as needed, 8-12
minutes. Add tomatillos, onion, chilies, and garlic. Cover and
simmer, turning chicken occasionally, until meat is no longer pink at
thigh bone (cut to test), about 30 minutes. With a slotted spoon,
transfer chicken to a platter; keep warm.
2. Boil sauce, uncovered, over high heat until most of the liquid
evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with
cilantro. Add salt and pepper to taste.
| Ingredients:
4 Whole chicken legs w/thighs
2 Tablespoon(s) Salad oil
1 Pound(s) Fresh tomatillos*
1 large Onion, chopped
2 large Fresh jalapeno chilies
1 Garlic clove,pressed/minced
1/2 Cup(s) Fresh cilantro leaves |
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