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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Rinse chicken and pat dry.
Heat oil in a wide frying pan over medium-high heat. Add chicken and cook, turning as needed,
until browned on all sides. Add tomatillos, onion, jalapenos, and garlic. Reduce heat, cover, and
simmer until meat near thigh bone is no longer pink; cut to test (about 30 minutes). With a slotted
spoon transfer chicken to a platter; keep warm.
Bring sauce to a boil over high heat; boil, stirring, until almost all liquid has evaporated (6 to 8
minutes). Season sauce with salt and pepper, then pour over chicken. Sprinkle with cilantro.
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