Suegra’s Tomatillo Chicken: A Flavorful Fiesta in Your Kitchen

This recipe, often lovingly referred to as ‘Suegra’s Tomatillo Chicken,’ is a testament to the incredible flavors that can emerge from simple, fresh ingredients. It’s inspired by the traditional dishes often prepared by mothers-in-law (suegras in Spanish) who pour their heart and soul into their cooking. This particular recipe features tender chicken simmered in a vibrant tomatillo sauce, resulting in a dish that’s both comforting and bursting with flavor. Get ready to transport your taste buds to a Mexican fiesta with this easy-to-follow recipe!

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of tomatillos, chiles, garlic, and cilantro creates a complex and addictive flavor profile.
* **Simple Ingredients:** You probably have many of these ingredients in your pantry already!
* **Easy to Make:** This recipe is surprisingly simple, perfect for a weeknight dinner or a weekend gathering.
* **Versatile:** Serve it with rice, tortillas, or your favorite sides. You can also use the shredded chicken in tacos, burritos, or enchiladas.
* **Make-Ahead Friendly:** The sauce can be made ahead of time, making this dish even easier to prepare.

## Ingredients You’ll Need

* **Chicken:** Approximately 2 pounds of boneless, skinless chicken thighs or breasts. Thighs tend to be more flavorful and stay moister during cooking, but breasts are a leaner option. Adjust cooking time accordingly.
* **Tomatillos:** 1 pound of fresh tomatillos, husked and washed. Tomatillos are small, green fruits that resemble unripe tomatoes. They have a tart, slightly acidic flavor that is essential to this recipe.
* **Onion:** 1 medium white or yellow onion, roughly chopped. Onion provides a foundational savory flavor to the sauce.
* **Garlic:** 4-6 cloves of garlic, minced. Garlic adds a pungent aroma and flavor that complements the other ingredients.
* **Jalapeño Pepper (or Serrano Pepper):** 1-2, seeded and roughly chopped. Use jalapeños for a milder heat, or serrano peppers for a spicier kick. Adjust the amount to your preference.
* **Cilantro:** 1/2 cup of fresh cilantro, roughly chopped. Cilantro adds a bright, fresh flavor to the sauce. Don’t skip it!
* **Chicken Broth:** 1 cup of chicken broth. Chicken broth provides moisture and adds depth of flavor to the sauce.
* **Lime Juice:** 1 tablespoon of fresh lime juice. Lime juice brightens the flavors of the sauce and adds a touch of acidity.
* **Olive Oil:** 2 tablespoons of olive oil (or vegetable oil). Olive oil is used for sautéing the vegetables and browning the chicken.
* **Spices:** 1 teaspoon of cumin, 1/2 teaspoon of oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. These spices add warmth and complexity to the sauce. Adjust to your liking.
* **Optional:** 1 bay leaf (adds depth of flavor), pinch of sugar (balances the acidity of the tomatillos).

## Equipment You’ll Need

* Large skillet or Dutch oven
* Blender or food processor
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

**1. Prepare the Tomatillos:**

* Remove the husks from the tomatillos and wash them thoroughly. They can be a bit sticky, so make sure to remove all the residue.
* Place the tomatillos in a medium saucepan and cover them with water. Bring to a boil and then reduce the heat to a simmer. Cook for about 5-7 minutes, or until the tomatillos are slightly softened and have changed color from bright green to a more muted green.
* Drain the tomatillos and let them cool slightly.

**2. Make the Tomatillo Sauce:**

* In a blender or food processor, combine the cooked tomatillos, onion, garlic, jalapeño (or serrano), and cilantro.
* Blend until smooth. Be careful when blending hot liquids, as they can create pressure inside the blender. Start on low speed and gradually increase to high. If your blender isn’t very powerful, you may need to blend in batches.

**3. Brown the Chicken:**

* Season the chicken thighs or breasts with salt, pepper, and cumin.
* Heat olive oil in a large skillet or Dutch oven over medium-high heat.
* Add the chicken to the skillet and brown on both sides. This step is important for developing flavor. Don’t overcrowd the pan; work in batches if necessary. Remove the chicken from the skillet and set aside.

**4. Simmer the Sauce and Chicken:**

* Pour the tomatillo sauce into the skillet. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits add tons of flavor!
* Add the oregano, bay leaf (if using), and a pinch of sugar (if using) to the sauce.
* Return the chicken to the skillet, nestling it into the sauce. Make sure the chicken is mostly submerged in the sauce. If not, add a little more chicken broth.
* Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes for chicken breasts, or 30-35 minutes for chicken thighs, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

**5. Shred the Chicken (Optional):**

* If desired, remove the chicken from the skillet and shred it with two forks. This is a great option if you’re planning to use the chicken in tacos, burritos, or enchiladas.
* Return the shredded chicken to the skillet and stir to coat with the sauce.

**6. Finish and Serve:**

* Stir in the fresh lime juice.
* Taste the sauce and adjust seasonings as needed. You may want to add more salt, pepper, or a pinch of sugar to balance the flavors.
* Remove the bay leaf before serving.
* Garnish with fresh cilantro, chopped onion, or a dollop of sour cream, if desired.
* Serve hot with rice, tortillas, beans, or your favorite sides.

## Tips and Variations

* **Adjust the Heat:** For a milder dish, remove the seeds and membranes from the jalapeño or serrano pepper. For a spicier dish, leave the seeds in or use a hotter pepper like a poblano or habanero (use with caution!).
* **Add Vegetables:** Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or corn. Sauté them with the onion before adding the tomatillo sauce.
* **Use Different Protein:** While this recipe is traditionally made with chicken, you can also use pork, beef, or even shrimp. Adjust the cooking time accordingly.
* **Make it Creamy:** For a creamier sauce, stir in a dollop of sour cream or Mexican crema at the end.
* **Slow Cooker Version:** This recipe can easily be adapted for the slow cooker. Simply brown the chicken, then place it in the slow cooker with the tomatillo sauce and cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot Version:** To make this in an Instant Pot, use the sauté function to brown the chicken. Then add the tomatillo sauce, chicken broth, and spices. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Quick release any remaining pressure.
* **Roasting the Tomatillos:** For a deeper, smokier flavor, roast the tomatillos, onion, garlic, and jalapeño under the broiler for a few minutes before blending them into the sauce. Keep a close eye on them to prevent burning.
* **Adding Avocado:** Diced avocado makes a delicious and creamy topping for this dish.
* **Using Canned Tomatillos:** If you can’t find fresh tomatillos, you can use canned tomatillos as a substitute. Drain them well before blending. The flavor will be slightly different, but it will still be delicious.

## Serving Suggestions

* **Rice and Beans:** Serve with Mexican rice and refried beans for a classic and satisfying meal.
* **Tacos or Burritos:** Shred the chicken and use it as a filling for tacos or burritos. Top with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.
* **Enchiladas:** Use the shredded chicken as a filling for enchiladas. Cover with tomatillo sauce and cheese, and bake until bubbly.
* **Nachos:** Top tortilla chips with the shredded chicken, cheese, and your favorite nacho toppings.
* **Salad:** Serve the shredded chicken over a bed of lettuce with your favorite salad toppings.
* **Sopes or Huaraches:** Use the shredded chicken as a topping for sopes or huaraches, which are thick, handmade corn tortillas.

## Make-Ahead Instructions

The tomatillo sauce can be made up to 3 days in advance and stored in the refrigerator. You can also cook the chicken and sauce ahead of time and store them together in the refrigerator for up to 2 days. Reheat gently before serving.

## Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on the ingredients and serving size)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 10-20 grams

This recipe is a wonderful way to enjoy the vibrant flavors of Mexican cuisine. Whether you’re cooking for your family or entertaining guests, Suegra’s Tomatillo Chicken is sure to be a hit. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece! Enjoy!

## Recipe Card

**Suegra’s Tomatillo Chicken**

A flavorful and easy Mexican dish featuring tender chicken simmered in a vibrant tomatillo sauce.

**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Servings:** 6

**Ingredients:**

* 2 pounds boneless, skinless chicken thighs or breasts
* 1 pound fresh tomatillos, husked and washed
* 1 medium white or yellow onion, roughly chopped
* 4-6 cloves garlic, minced
* 1-2 jalapeño or serrano peppers, seeded and roughly chopped
* 1/2 cup fresh cilantro, roughly chopped
* 1 cup chicken broth
* 1 tablespoon fresh lime juice
* 2 tablespoons olive oil
* 1 teaspoon cumin
* 1/2 teaspoon oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf (optional)
* Pinch of sugar (optional)

**Instructions:**

1. **Prepare Tomatillos:** Husk and wash tomatillos. Simmer in water until softened (5-7 minutes). Drain and cool.
2. **Make Sauce:** Blend tomatillos, onion, garlic, jalapeño, and cilantro until smooth.
3. **Brown Chicken:** Season chicken with salt, pepper, and cumin. Brown in olive oil over medium-high heat. Set aside.
4. **Simmer:** Pour sauce into skillet, scraping up browned bits. Add oregano, bay leaf (if using), and sugar (if using). Return chicken to skillet, nestling in sauce. Simmer covered for 20-35 minutes until chicken is cooked through (165°F).
5. **Shred (Optional):** Remove chicken and shred. Return to skillet and coat with sauce.
6. **Finish:** Stir in lime juice. Season to taste. Garnish with cilantro and onion (optional).
7. **Serve:** Serve hot with rice, tortillas, or beans.

**Notes:**

* Adjust heat by removing seeds from peppers.
* Can be made in a slow cooker or Instant Pot (see instructions in article).
* Tomatillo sauce can be made ahead of time.

Enjoy your delicious Suegra’s Tomatillo Chicken!