Tomatillo Chicken

Ingredients

2 pounds tomatillos (husks removed), washed and halved

1 tablespoon vegetable oil

1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)

coarse salt and ground pepper

2 jalapenos, chopped

1/2 medium white onion, chopped

3 garlic cloves, finely chopped

1 can (15 ounces) hominy (optional), drained

1/4 cup chopped fresh cilantro

Directions

In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.

Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

Serves 4.

[Note: We made this with both bone-in chicken and breasts, and they were equally good. (Matt loves "real" chicken; I prefer the ease of boneless/skinless.) It is soooo good and makes the best burritos ever. Also, we did include the hominy and it really adds to the recipe.]