Tomatillo Chicken

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I forwarded this recipe to our CSA farm as a good way to use tomatillos other than salsa verde. 

"Here is the recipe for the chicken dish with the tomatillos. We had company for dinner and everyone thought it was delicious. I served it with a salad made from your beets & tomatoes with a shallot vinaigrette."

 2# tomatillos (husks removed, washed & halved)
1 whole chicken cut in pieces or a pkg of breasts & legs
coarse salt & pepper
2 jalapenos, seeds removed and chopped (if you prefer a hotter dish you can leave in the seeds)
1 medium onion, chopped
3 garlic cloves, chopped
1 large can hominy, drained (this is optional--you could leave it out and serve the dish with brown rice)
1/4-1/2 cup chopped cilantro

Puree the tomatillos in a blender or food processor. Brown the chicken pieces in a little hot oil and season with salt & pepper. Remove chicken and saute onions & jalapenos until tender. Add the garlic for another minute. Stir in the tomatillo puree and hominy, if using. Add the chicken to the sauce and cook covered for 30-45 minutes or until the chicken is tender. If you want to thicken the sauce a bit, remove the lid towards the end of the cooking time. Longer cooking is OK--just turn the heat on low. Taste for seasonings. Top with cilantro and serve.

If you happen to have any leftover chicken & sauce:
Remove the chicken from the bone, cut up and roll up in tortillas. Top with the leftover sauce, add some cheese and heat in a 350 degree oven until the enchiladas are hot and the cheese is melted (about 1/2 hour). Top with cilantro and sour cream and enjoy!


Adapted from Martha Stewart's website

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