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    You are here: Home / Chicken / Tomatillo Chicken

    Tomatillo Chicken

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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.

    Mexican Tomatillo Chicken Dish

    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.

    Mexican Tomatillo Chipotle Chicken Recipe

    How to Make

    Ingredients:

    Gather all your ingredients.

    • 4 chicken legs
    • 4 chicken thighs
    • 1 ¼ lb. tomatillos or green tomatoes
    • 2 large white potatoes
    • ¼ large white onion
    • 2 cloves garlic
    • 2 sprigs cilantro
    • ½ tsp. oregano
    • 1 canned chipotle chile in adobo sauce
    • 1 cup chicken broth
    • 1 cup water
    • ½ tsp. black pepper
    • 1 tsp. salt + to taste
    • 3 tbsp. olive oil
    Ingredients to Make Mexican Tomatillo Chicken

    First, remove the skin from the chicken.

    Chicken Pieces with Skin Removed on Prep Table

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

    Salted Chicken Pieces

    Cut the potato into ½″ cubes. Cut the tomatillo into ½″ pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.

    Chopped Vegetables on Cutting Board

    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.

    Skinless Chicken legs and Thighs in Frying Pan
    Chicken Legs and Thighs Browning in Frying Pan

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

    Browned Chicken Legs and Thighs Being Removed from Frying Pan

    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.

    Sauteeing Onions Garlic in Frying Pan
    Sauteed Onions and Garlic in Frying Pan

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

    Chopped Tomatillo Cooking in Frying Pan

    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.

    Chopped Chipotle and Tomatillo in Frying Pan
    Simmering Tomatillo Chipotle Sauce

    Add the potatoes and cilantro stir well.

    Adding Potato and Cilantro to Tomatillos

    Add the chicken broth.

    Adding Chicken Broth to Tomatillo Chicken Stew

    Add the water.

    Adding Water to Tomtillo Chicken Stew Cooking in Pan

    Add the oregano and salt and stir.

    Adding Oregano to Chicken Tomatillo Stew Cooking in Pan

    Bring the mixture to a boil.

    Simmering Tomatillo Sauce

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

    Simmering Chicken Tomatillo

    The tomatillo sauce reduces and intensifies in flavor.

    Chicken Tomatillo in Pan

    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.

    Tomatillo Chicken Dish Closeup

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

    Mexican Chipotle Tomatillo Chicken Dish

    Provecho!

    Tomatillo Chicken Dish Closeup
    Print Pin
    4.41 from 32 votes

    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
    Keyword how to make tomatillo chicken, Mexican chicken recipe, tomatillo chicken recipe
    Prep Time 20 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 55 minutes minutes
    Servings 4 servings
    Calories 367kcal
    Author Andrés Carnalla

    Ingredients

    • 4 chicken legs
    • 4 chicken thighs
    • 1 ¼ lb. tomatillos or green tomatoes
    • 2 large white potatoes
    • ¼ large white onion
    • 2 cloves garlic
    • 2 sprigs cilantro
    • ½ tsp. oregano
    • 1 canned chipotle chile in adobo sauce
    • 1 cup chicken broth
    • 1 cup water
    • ½ 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 ½″ cubes. Cut the tomatillo into ½″ 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)

     

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      Mole Poblano
    • Sope de Pollo with Salsa Verde
      Mexican Sopes with Chicken
    • Easy Chicken Fajitas with Bell Peppers
      Chicken Fajitas [Easy in 30 Minutes]
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      Chicken Tacos with Avocado Salsa

    Reader Interactions

    Comments

    1. Kathleen says

      August 05, 2018 at 9:57 pm

      Hi! This says to add cilantro and oregano, but doesn’t give amounts?

      Thanks!

      Reply
      • Douglas Cullen says

        August 05, 2018 at 10:02 pm

        Kathleen, it’s 2 sprigs cilantro and 1/2 tsp. Mexicano oregano. Thanks for the heads-up!

        Reply
    2. Linda Henry says

      October 26, 2018 at 12:36 pm

      Made this keto-friendly last night by just omitting the potatoes and using half the amount of tomatillos (suggest reducing liquid since there’s no potatoes to soak it up) – it was a hit! Served with guacamole to tame my overuse of the chipotle in adobo ;) YUM!

      Reply
    3. Matt G says

      March 26, 2019 at 5:37 pm

      5 stars
      This is a big hit for the whole family. The kids (2 and4) enjoyed the chicken enough to power through the slow simmering heat that made their lips tingle. My wife keeps going back for more. I was glad to gobble up anything left on plates (almost nothing) and and am super excited for leftovers.

      Reply
    4. deborah k crary says

      August 24, 2019 at 4:29 am

      when it says a can of chipotle in adobo.. do I use the whole can? it says chopped chipotle..

      Reply
      • Jon says

        January 03, 2022 at 4:48 pm

        5 stars
        No! Your face will explode into flames. Just 1 pepper out of the can. :-)

        Reply
    5. eatchimac says

      December 21, 2020 at 10:57 pm

      It’s the best recipe ever!
      Make for Christmas – delicious!

      Reply
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      February 22, 2021 at 5:49 am

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    7. ol says

      May 11, 2021 at 10:25 am

      5 stars
      This recipe is excellent. Shockingly flavorful and easy. I didn’t have fresh tomatillos, so I used canned and it was still good. I will try with fresh next time and also try it with pork.

      Reply
    8. ol says

      May 11, 2021 at 10:30 am

      5 stars
      I used 1-2 chiles from the canned adobe chiles.

      Reply
    9. Eric says

      August 17, 2021 at 6:02 pm

      5 stars
      I planted tomatillos in my garden and I needed something to make with them, and – wow, this is delicious.
      I just cut up a fresh chili instead of the canned, and I used boneless chicken thighs, and cut them up after browning them. (I like having the smaller chicken pieces rather than a couple huge ones). Worked great; I’ll absolutely make this again.

      Reply
    10. Laura Alatorre Parks says

      September 27, 2021 at 10:23 pm

      5 stars
      Wow…just wow. I grow tomatillos…and am always looking for new ways to use these delightful fruits. My changes were minimal: boneless skinless thighs (next time I will chop smaller before serving) and I added a few cayenne peppers, whole, for heat and color, and I doubled the chipotle pepper from the can…because they are just so sexy! We served with corn torts (how I was raised) and a simple garnish of avocado with lots of fresh cut cilantro. Yummy factor off the charts on this one!

      Reply
    11. Laura says

      August 30, 2022 at 10:37 am

      4 stars
      This was a good dish even though it’s not what most people would consider typical Mexican food. My modifications were to add a bit more chipotle and because I was out of regular potatoes, I substituted a medium sweet potato. It worked out fine and the tiny bit of sweetness it added complimented the chipotle nicely.

      Reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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