Chicken with Tomatillos and Cilantro

Tamara Stimpson



1 lb tomatillo, husked

1 1/2 lbs skinless chicken, cut in approximately 2 inch diameter pieces

Kosher salt & fresh ground black pepper, to taste

1 -2 tablespoon olive oil

1/2 cup onion, chopped

4 scallions, chopped

1 seeded minced jalapeno

1 -2 tablespoon fresh lime juice

1/2-1 teaspoon sugar


1/4-1/2 cup chopped fresh cilantro


  • Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
  • Transfer tomatillos to food processor and coarsely grind.
  • Wash and dry chicken, season liberally with salt and pepper.
  • Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
  • Stir in tomatillo, lime juice, and sugar, and simmer until done. Stir in cilantro and cook for one minute.
  • Correct seasoning, adding salt or sugar to taste. Serve with rice or tortillas.