A delicious and hearty dish featuring roasted tomatillos and chiles blended into a savory sauce served over perfectly cooked chicken.
Ingredients
1 pound pounds Tomatillos
3 pieces Red Chile Peppers
2 pieces California Chile Pods
2 pounds Chicken Pieces
2 tablespoons Cooking Oil
to taste teaspoon Salt
Method
Begin by preheating your oven to 350°F (200°C).
On a baking sheet with raised edges, spread out tomatillos, red chile peppers, and California chile pods. Roast them in the oven for about 20 minutes, flipping occasionally. If the chiles start to darken too much, move them to a blender or food processor promptly.
In a large frying pan, heat some oil over medium-high heat. Add the chicken pieces and sear them until they are golden brown on all sides.
Once the tomatillos and chiles are done roasting, transfer them to the blender or food processor and blend until smooth. Season this mixture with salt, then pour it into the skillet with the browned chicken. Reduce the heat to medium-low, cover, and let it simmer until the chicken is fully cooked and tender, which should take about 20 to 25 minutes.
