1. 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. 2. Transfer tomatillos to food processor and coarsely grind. 3. Wash and dry chicken, season liberally with salt and pepper. 4. Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes. 5. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes. 6. Still in tomatillo, lime juice, and sugar, and simmer until done. 7. Stir in cilantro and cook for one minute. 8. Correct seasoning, adding salt or sugar to taste. 9. Serve with rice or tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
