| 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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