Back to Tomatillo Chicken All Reviews for Tomatillo Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 med104830_0909_pot_tomatillochix.jpg
Ingredients Ingredient Checklist 2 pounds tomatillos (husks removed), washed and halved 1 tablespoon vegetable oil 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use) Coarse salt and ground pepper 2 jalapenos, chopped 1/2 medium white onion, chopped 3 garlic cloves, finely chopped 1 can (15 ounces) hominy (optional), drained 1/4 cup chopped fresh cilantro
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 med104830_0909_pot_tomatillochix.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
med104830_0909_pot_tomatillochix.jpg
med104830_0909_pot_tomatillochix.jpg
Ingredients
Ingredients
- 2 pounds tomatillos (husks removed), washed and halved 1 tablespoon vegetable oil 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use) Coarse salt and ground pepper 2 jalapenos, chopped 1/2 medium white onion, chopped 3 garlic cloves, finely chopped 1 can (15 ounces) hominy (optional), drained 1/4 cup chopped fresh cilantro
Directions
In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Reviews (16)
Add Rating & Review 103 Ratings 5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
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Reviews (16)
Add Rating & Review 103 Ratings 5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
Add Rating & Review
103 Ratings 5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
103 Ratings 5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
103 Ratings 5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
5 star values: 30 4 star values: 34 3 star values: 22 2 star values: 14 1 star values: 3
Martha Stewart Member Rating: 5 stars 10/28/2019 This recipe was delicious and pretty easy to make. I did make some adjustments though. I would add one whole diced onion and a medium sized red tomatoe. In addition, I would roast or boil the tomatillos before purée. I will definitely make this again. My daughter and sister loved it. Martha Stewart Member Rating: 5 stars 12/07/2018 I really loved the sauce and it was super easy to make. I used chicken breasts and thighs, but next time I think I'll just use thighs as the breasts were dry (or maybe I should have used the instant read thermometer I bought to see if the chicken was done). Also, next time, after browning I'd take the skin off and once cooked, shred the meat. And I think I might try this in the slow cooker, any suggestions on how to do that? Martha Stewart Member Rating: Unrated 01/09/2017 I've been in TX for 16 years and haven't tried tomatillos yet because I had no idea what to do with them. Finally it dawned on me to put them in the Pinterest search field so I'm ready to go. I also use only chicken thighs and I have a large package of them in the freezer, so I only have to buy the tomatillos at the store and a can of hominy. The only question I have is on the canned hominy - white or yellow? Or doesn't it matter? That's another thing I've never had. Martha Stewart Member Rating: 5 stars 04/27/2015 i use all chicken thighs. i also add an extra can of hominy, and add some chicken broth to thin out the sauce. it is SO delicious that i'm making it again, and i plan to make it a LOT. oh, yeah, and i add a healthy spoonful of green chili powder for extra heat, 'cause some like it hot ;) Martha Stewart Member Rating: Unrated 12/04/2014 Made this for dinner tonight - and frankly it was delicious! I don't know what people were expecting from the recipe in terms of flavours but its exactly what I was hoping for - super tangy, a little heat and chickeny. I don't care for hominy so didn't add it - but as a lovely, fresh, tangy soup with chicken I loved it! Would definitely make again. Martha Stewart Member Rating: 5 stars 06/14/2014 First, for added flavor and juiciness I use chicken thighs. Then, for a smoother and thicker sauce, I blend the tomatillo, onion, jalapeno pepper, and garlic together in the food processor. Next, to preserve as much of the bright green of the sauce as possible, I simmer the browned chicken thighs, sauce, and hominy in a clean pot. Finally, to ensure the best flavor I season with salt and pepper each step of the process. This is one of my favorite Martha Stewart recipes! Martha Stewart Member Rating: 5 stars 10/14/2013 Love this recipe...it is only as bland as you want to make it (which I suppose if you follow the recipe exactly it will end up that way). I always broil tomatillos, and I throw in the jalapenos, onion, and garlic as well. Add salt and blend and taste - if it is good, keep going, you're on the right track. Seriously brown the chicken - this adds flavor too. Add salt , cilantro to taste, throw on some crumbled cotija or queso fresco and/or a squirt of lime. Corn tortillas are great on the side Martha Stewart Member Rating: Unrated 10/06/2013 I've made a number of Sarah's great recipes; unfortunately this is not one of them. BLAND no matter what. I cant believe thay put this one through the test kitchen. Don't bother trying it; should have read the reviews before I attempted this one. Martha Stewart Member Rating: Unrated 09/26/2013 I loved this dish-now part of our rotation. My son is not an adventurous eater, but liked the tangy tomatillos & even loved the hominy. My husband asked I use corn instead (which I did the next time, but it just wasn't the same). I've use chicken breast chunks on occasion, like a stew. Don't be shy with the jalapenos & garlic--need the spice to even out the tang from the tomatillos. A nice variation would be to add Indian spices (my current obsession). Side dish: warm flat or crusty bread. Martha Stewart Member Rating: Unrated 09/16/2012 It is bland because the tomatillos should have been roasted then pureed in the blender. Non-roasted tomatillos are simply bland. Martha Stewart Member Rating: 3 stars 09/04/2012 Made this dish, but stripped the insides of the jalapenos. It was a tad on the bland side. I wouldn't make it again, but I think next time I'll leave the jalapenos and see what happens. Martha Stewart Member Rating: Unrated 07/25/2011 I made this following the recipe closely, and it was really delicious. Do gauge the heat of your jalapenos before you add the seeds from both, though - it would be easy to overwhelm the relatively delicate flavor of the simmered tomatillo sauce with the heat of too much pepper, I think. We served the chicken with cumin scented rice and topped it all off with a bit of cotija. Fantastic flavors and easy enough for a weekday. Martha Stewart Member Rating: Unrated 02/19/2011 I'm with lklampo--I'm also not sure what to serve as a side dish...basmati rice? Anyone have any suggestions? Martha Stewart Member Rating: Unrated 01/17/2011 What would you serve as a side dish? Martha Stewart Member Rating: Unrated 01/16/2011 What would you serve as a side dish? Martha Stewart Member Rating: Unrated 12/15/2010 It sounded interesting but when I made it as described (and with the help of the video), I was not impressed. Boring, really.Martha Stewart Member
Rating: 5 stars 10/28/2019
This recipe was delicious and pretty easy to make. I did make some adjustments though. I would add one whole diced onion and a medium sized red tomatoe. In addition, I would roast or boil the tomatillos before purée. I will definitely make this again. My daughter and sister loved it.
Rating: 5 stars
Rating: 5 stars 12/07/2018
I really loved the sauce and it was super easy to make. I used chicken breasts and thighs, but next time I think I’ll just use thighs as the breasts were dry (or maybe I should have used the instant read thermometer I bought to see if the chicken was done). Also, next time, after browning I’d take the skin off and once cooked, shred the meat. And I think I might try this in the slow cooker, any suggestions on how to do that?
Rating: Unrated 01/09/2017
I’ve been in TX for 16 years and haven’t tried tomatillos yet because I had no idea what to do with them. Finally it dawned on me to put them in the Pinterest search field so I’m ready to go. I also use only chicken thighs and I have a large package of them in the freezer, so I only have to buy the tomatillos at the store and a can of hominy. The only question I have is on the canned hominy - white or yellow? Or doesn’t it matter? That’s another thing I’ve never had.
Rating: Unrated
Rating: 5 stars 04/27/2015
i use all chicken thighs. i also add an extra can of hominy, and add some chicken broth to thin out the sauce. it is SO delicious that i’m making it again, and i plan to make it a LOT. oh, yeah, and i add a healthy spoonful of green chili powder for extra heat, ‘cause some like it hot ;)
Rating: Unrated 12/04/2014
Made this for dinner tonight - and frankly it was delicious! I don’t know what people were expecting from the recipe in terms of flavours but its exactly what I was hoping for - super tangy, a little heat and chickeny. I don’t care for hominy so didn’t add it - but as a lovely, fresh, tangy soup with chicken I loved it! Would definitely make again.
Rating: 5 stars 06/14/2014
First, for added flavor and juiciness I use chicken thighs. Then, for a smoother and thicker sauce, I blend the tomatillo, onion, jalapeno pepper, and garlic together in the food processor. Next, to preserve as much of the bright green of the sauce as possible, I simmer the browned chicken thighs, sauce, and hominy in a clean pot. Finally, to ensure the best flavor I season with salt and pepper each step of the process. This is one of my favorite Martha Stewart recipes!
Rating: 5 stars 10/14/2013
Love this recipe…it is only as bland as you want to make it (which I suppose if you follow the recipe exactly it will end up that way). I always broil tomatillos, and I throw in the jalapenos, onion, and garlic as well. Add salt and blend and taste - if it is good, keep going, you’re on the right track. Seriously brown the chicken - this adds flavor too. Add salt , cilantro to taste, throw on some crumbled cotija or queso fresco and/or a squirt of lime. Corn tortillas are great on the side
Rating: Unrated 10/06/2013
I’ve made a number of Sarah’s great recipes; unfortunately this is not one of them. BLAND no matter what. I cant believe thay put this one through the test kitchen. Don’t bother trying it; should have read the reviews before I attempted this one.
Rating: Unrated 09/26/2013
I loved this dish-now part of our rotation. My son is not an adventurous eater, but liked the tangy tomatillos & even loved the hominy. My husband asked I use corn instead (which I did the next time, but it just wasn’t the same). I’ve use chicken breast chunks on occasion, like a stew. Don’t be shy with the jalapenos & garlic–need the spice to even out the tang from the tomatillos. A nice variation would be to add Indian spices (my current obsession). Side dish: warm flat or crusty bread.
Rating: Unrated 09/16/2012
It is bland because the tomatillos should have been roasted then pureed in the blender. Non-roasted tomatillos are simply bland.
Rating: 3 stars 09/04/2012
Made this dish, but stripped the insides of the jalapenos. It was a tad on the bland side. I wouldn’t make it again, but I think next time I’ll leave the jalapenos and see what happens.
Rating: 3 stars
Rating: Unrated 07/25/2011
I made this following the recipe closely, and it was really delicious. Do gauge the heat of your jalapenos before you add the seeds from both, though - it would be easy to overwhelm the relatively delicate flavor of the simmered tomatillo sauce with the heat of too much pepper, I think. We served the chicken with cumin scented rice and topped it all off with a bit of cotija. Fantastic flavors and easy enough for a weekday.
Rating: Unrated 02/19/2011
I’m with lklampo–I’m also not sure what to serve as a side dish…basmati rice? Anyone have any suggestions?
Rating: Unrated 01/17/2011
What would you serve as a side dish?
Rating: Unrated 01/16/2011
Rating: Unrated 12/15/2010
It sounded interesting but when I made it as described (and with the help of the video), I was not impressed. Boring, really.
All Reviews for Tomatillo Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomatillo Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
