How to Make Suegra's Tomatillo Chicken - A Step-by-Step Guide

There's something incredibly comforting about a homemade meal that has been passed down through generations. It's the flavors and traditions of our ancestors that make these dishes so special, and Suegra's Tomatillo Chicken is one such recipe.

Suegra, which means mother-in-law in Spanish, was known for her incredible culinary skills, and this Tomatillo Chicken was one of her signature dishes. The recipe has been handed down through the family and has become a staple in gatherings and cele...

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Ingredients

  • 1 (3 1/2) pound whole chicken, cut into 6 pieces
  • 1 pound fresh tomatillos, husks removed
  • 2 dried California chile pods
  • 3 dried red chile peppers
  • 2 tablespoons olive oil
  • salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
  • Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
  • Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
  • Nutrition

    487 cal.

    • Total Fat: 34g
    • Saturated Fat: 8g
    • Cholesterol: 108mg
    • Sodium: 101mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 38g
    • Vitamin C: 14mg
    • Calcium: 26mg
    • Iron: 3mg
    • Potassium: 565mg