Chicken With Tomatillo And Red Chile Sauce Recipe Recipe

Name: Chicken With Tomatillo And Red Chile Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 2 large onions, sliced; 6 cloves garlic, miced; 2 teaspoons cumin; 2 ancho chiles, stemmed and seeded; 1 guajillo chile, stemmed and seeded; 2 chipotle chiles in adobo sauce, seeded; 1/2 teaspoon cinnamon; 1 1/2 pounds tomatillos, husked and quartered; 3 pounds chicken legs and thighs, on the bone, skin-on; 1 cup water; 3 to 4 tablespoons grated piloncillo (or other raw sugar), to taste

Servings: persons

1/4 cup oil
2 large onions, sliced
6 cloves garlic, miced
2 teaspoons cumin
2 ancho chiles, stemmed and seeded
1 guajillo chile, stemmed and seeded
2 chipotle chiles in adobo sauce, seeded
1/2 teaspoon cinnamon
1 1/2 pounds tomatillos, husked and quartered
3 pounds chicken legs and thighs, on the bone, skin-on
1 cup water
3 to 4 tablespoons grated piloncillo (or other raw sugar), to taste

1
In a large, heavy Dutch oven, heat oil on medium high heat. Add onions and stir to coat with oil. Fry until onions start to brown, stirring frequently, about ten minutes. Add garlic and fry one minute longer. Stir in cumin, chiles, and cinnamon, and fry for thirty seconds or until spices are fragrant.
2
Add tomatilos, chicken, water, and several large pinches of salt (better to err on too much than too little here). Bring mixture to a boil then reduce to a low simmer. Cover with a tight-fitting lid and simmer for one hour, until chicken is very tender.
3
Take pot off heat and remove chicken pieces and let cool for ten minutes. Remove skin and shred off the bone, leaving chicken in large chunks. Red fat will have risen to surface of pot; skim off most but leave some in for flavor. Using a stick or bar blender, puree sauce until very smooth, straining through a fine-mesh sieve. Add piloncillo and additional salt to taste.
4
Serve with chicken submerged in sauce alongside a stack of tortillas, or use for tacos, enchiladas, or chilaquiles.

732

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup oil, 2 large onions, sliced, 6 cloves garlic, miced, 2 teaspoons cumin, and more.

Yes, Chicken With Tomatillo And Red Chile Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Tomatillo And Red Chile Sauce Recipe

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