INGREDIENTS
4 chicken leg quarters, or 4 drumsticks and 4 thighs
1/2 tsp salt, more or less to taste
1/4 tsp black pepper
1/4 cup oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp brown sugar
1-3 chipotle chile in adobo sauce, plus more sauce if desired
Up to 2 cups chicken broth, or water if needed, but makes cooking sauce down take longer
TO PREPARE
1/2 tsp salt, more or less to taste
1/4 tsp black pepper
1/4 cup oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp brown sugar
1-3 chipotle chile in adobo sauce, plus more sauce if desired
Up to 2 cups chicken broth, or water if needed, but makes cooking sauce down take longer
TO PREPARE
Sprinkle the chicken pieces with salt and pepper.
In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don't try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish.
Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the brown sugar, the chipotles and their sauce and stir well. We can eat it with 3 peppers chopped, but it is my limit of heat. The can of "chipotle chile in adobo sauce" holds many chilies, they last a long time in the refrigerator, do not use the whole can. You definitely need this item without substitution, the smokey flavor from the sauce makes the dish. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked. You may need to remove chicken so it is not overcooked, while cooking down the sauce to be thick. Cooking down could take a while.
Idea to serve with: rice, black beans and grilled veggies. Turn on Jimmy Buffet Pandora and crack open a Coronna garnished with lime.....mmmmm
from: http://patismexicantable.com/2011/04/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce.html
In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don't try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish.
Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the brown sugar, the chipotles and their sauce and stir well. We can eat it with 3 peppers chopped, but it is my limit of heat. The can of "chipotle chile in adobo sauce" holds many chilies, they last a long time in the refrigerator, do not use the whole can. You definitely need this item without substitution, the smokey flavor from the sauce makes the dish. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked. You may need to remove chicken so it is not overcooked, while cooking down the sauce to be thick. Cooking down could take a while.
Idea to serve with: rice, black beans and grilled veggies. Turn on Jimmy Buffet Pandora and crack open a Coronna garnished with lime.....mmmmm
from: http://patismexicantable.com/2011/04/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce.html
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