Suegra's Tomatillo Chicken Recipe

Ingredients

• 1 (3 pound) whole chicken, cut into 6 pieces
• 1 pound fresh tomatillos, husks removed
• 3 dried red chile peppers
• 2 dried California chile pods
• 2 tablespoons olive oil
• Salt to taste

Directions

1. Preheat the oven to 350F (200C).
2. Place the tomatillos, red chile peppers, and California chile pods on a small roasting pan or a rimmed baking sheet. Roast in the preheated oven for about 20 minutes, turning occasionally to ensure even cooking. If the chiles start to darken too much, transfer them to a blender or food processor.
3. While the tomatillos and chiles are roasting, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, turning to sear evenly on all sides until golden brown.
4. Once the tomatillos and chiles are roasted, combine them in a blender or food processor. Blend until smooth, then season with salt.
5. Pour the blended tomatillo-chile mixture into the skillet with the chicken. Reduce the heat to medium-low, cover the skillet, and simmer for about 20-25 minutes, or until the chicken is tender and cooked through.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.