| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry, Mexican | 4 | Servings |
INGREDIENTS
| 4 | Whole chicken legs w/thighs | |
| 2 | tb | Salad oil |
| 1 | lb | Fresh tomatillos* |
| 1 | Large onion,chopped | |
| 2 | Large fresh jalapeno chilies | |
| 1 | Garlic clove,pressed/minced | |
| 1/2 | c | Fresh cilantro leaves |
| Salt | ||
| Pepper |
INSTRUCTIONS
* - cored and chopped ======================================================= ================== 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.
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