Tomatillo Chicken

Pollo Entomatado

Tomatillo chicken, called pollo entomadado, is prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce. Chicken doesn’t have to be dull. This dish has layers of flavor. The chicken is lightly browned, and the tomatillos sauteed then all the ingredients are simmered together to create a rich sauce. It’s even healthy as an added bonus.

We like to serve it with Mexican Rice or white rice as a side dish but it’s so good it doesn’t need a side. A stack of warm corn tortillas is always welcome too.

How to Make

Ingredients:

Gather all your ingredients.

• 4 chicken legs
• 4 chicken thighs
• 1 1/4 lb. tomatillos or green tomatoes
• 2 large white potatoes
• 1/4 large white onion
• 2 cloves garlic
• 2 sprigs cilantro
• 1/2 tsp. oregano
• 1 canned chipotle chile in adobo sauce
• 1 cup chicken broth
• 1 cup water
• 1/2 tsp. black pepper
• 1 tsp. salt + to taste
• 3 tbsp. olive oil

First, remove the skin from the chicken.

Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.

Cut the potato into 1/2″ cubes. Cut the tomatillo into 1/2″ pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.

Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.

Remove the chicken from the pan and set aside while you work with the other ingredients.

In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent.

Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green.

Add the chopped chipotle and stir. The chipotle adds a little smoky heat. It’s just enough to give the sauce a hint of heat but not make it burn-your-mouth hot.

Add the potatoes and cilantro stir well.

Add the chicken broth.

Add the water.

Add the oregano and salt and stir.

Bring the mixture to a boil.

Add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes.

The tomatillo sauce reduces and intensifies in flavor.

Serving

Spoon the tomatillo potato mixture on a plate and place 1 thigh and 1 leg on top. Serve with white rice or Mexican rice as a side dish.

This will become one of your favorite chicken dishes. It’s easy to prepare and has depth of flavor.

Provecho!

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5 from 1 vote

Tomatillo Chicken Recipe

Tomatillo chicken, called pollo entomadado, prepared with skinless chicken thighs and legs, and white potatoes simmered with tangy tomatillos and chipotle chile in adobo sauce.

Course Dinner

Cuisine Mexican

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Calories 367kcal

Author Andrés Carnalla

Ingredients

• 4 chicken legs
• 4 chicken thighs
• 1 1/4 lb. tomatillos or green tomatoes
• 2 large white potatoes
• 1/4 large white onion
• 2 cloves garlic
• 2 sprigs cilantro
• 1/2 tsp. oregano
• 1 canned chipotle chile in adobo sauce
• 1 cup chicken broth
• 1 cup water
• 1/2 tsp. black pepper
• 1 tsp. salt + to taste
• 3 tbsp. olive oil

Instructions

• First, remove the skin from the chicken.
• Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
• Remove the papery husk from the tomatillos then rinse under warm water.
• Cut the potato into 1/2" cubes. Cut the tomatillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
• Preheat a large frying pan to medium-hot then add 3 tbsp. of olive oil. In the hot oil, lightly brown the chicken pieces on both sides.
• Remove the chicken from the pan and set aside.
• In the same pan that you cooked the chicken, add the onion and garlic and cook for 1 minute until the onion just starts to turn translucent.
• Then add the tomatillo and cook for 5 minutes until it has softened and is changing in color from bright green to pale green.
• Add the chopped chipotle and stir. Add the potatoes and cilantro stir well.
• Add the chicken broth, water, oregano, and salt then stir well.
• Bring the mixture to a boil then add the chicken pieces. Reduce the heat to medium-low. Cover and cook for 20 minutes.
• To serve, spoon the tomatillo potato mixture on a plate and place 1 thigh and 1 leg on top.

Notes

Substitutions

• You can leave the skin on the chicken if you prefer. Follow the same steps for browning and cooking.

Storage

• It will keep well in the refrigerator for 3 days.

Nutrition

Serving: 2pieces | Calories: 367kcal | Carbohydrates: 26g | Protein: 48g | Fat: 12g | Sodium: 662mg | Sugar: 6g

More Mexican Chicken Recipes

• Chicken Tinga
• Chicken Fajitas in Adobo
• Chicken Tacos with Avocado Salsa
• Chicken Tostadas
• Chicken Taquitos (Flautas)