Nutrition Facts
Tangy Tomatillo Chicken
Amount per Serving
Calories
273
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
109
mg
36
%
Sodium
517
mg
22
%
Potassium
898
mg
26
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
39
g
78
%
Vitamin A
308
IU
6
%
Vitamin C
17
mg
21
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tangy Tomatillo Chicken
Servings: 4 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons garlic minced
- 1/2 cup yellow onions diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 6 tomatillos medium-sized, husks removed and chopped
- 1 cup low-sodium chicken stock
- 1 lime cooked
Instructions
- Season chicken with salt.
- Preheat Dutch oven or large deep-sided skillet to medium-high heat.
- Add olive oil; brown chicken on both sides.
- Remove chicken from pan; reduce heat to medium.
- Add garlic and onions; sauté for 3-5 minutes until translucent.
- Add chili powder, paprika, cumin and onion powder; cook until aromatic, 2-3 minutes.
- Add tomatillos, chicken stock and chicken.
- Reduce to a simmer; cover and cook until chicken is tender, about 45 minutes.
- Remove lid; reduce sauce in half over medium heat, stirring occasionally.
- Serve with brown rice; garnish with cilantro and a lime wedge.
