Tomatillo Chicken

Tomatillo Chicken

Ingredients

• 1 1 / 2 pounds fresh tomatillos, husked, washed and halved (quarter large ones)

• 1 tablespoon vegetable oil

• 1 (3- to 4-pound) chicken, wing tips reserved for another use and the remainder cut into 8 pieces

• Kosher salt and fresh-ground black pepper, to taste

• 2 jalapenos, minced

•1 / 2 medium white onion, chopped

• 3 cloves garlic, finely chopped

• 1 (15-ounce) can hominy, drained

• 1 / 4 cup chopped cilantro

Method

In a food processor fitted with the metal blade, process the tomatillos until pureed.

In a large skillet over medium-high heat, heat the oil. Season the chicken with salt and pepper. Cook the chicken, skin side down, 6 minutes until browned. Do not crowd the pan; this may have to be done in batches. Transfer browned chicken to a plate.

Add jalapenos and onions to skillet and cook over medium heat, stirring frequently, 3 minutes until slightly softened. Add garlic and cook 1 minute until fragrant. Stir in tomatillo puree and hominy; bring to a simmer. Season with salt and pepper.

Return the chicken to the pan, skin side up, and any accumulated juices on the plate. Nestle the chicken into the sauce. Cover and cook 25 minutes until chicken is cooked through. If sauce is thin when chicken is cooked, place the pan over

medium-high heat and cook until reduced and thickened to desired consistency. Serve garnished with cilantro. Makes 4 servings.