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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.