This easy and simple chicken entomatado recipe is full of flavor. You don't need a lot of spices or herbs to create a memorable stew! Prepare the classic Mexican entomatado but now in a chicken version. It is very rich and nutritious but also has an acid green sauce with a touch of chipotle, cooked chips and juicy thighs, and chicken legs. Delicious!
You cannot miss this classic chicken entomatado recipe, it is the perfect stew for lunch. This recipe is the simplest, but most delicious.
8 thighs and chicken leg, cleaned
2 cloves of garlic
1 teaspoon thyme
2 bay leaves
2 tablespoons vegetable oil
1/2 cups onion, diced
2 tablespoons garlic, finely minced
3 cups of tomatillo / green tomato, quartered
1/4 cups of chipotle chili pepper in adobo
Salt and pepper to taste
In a saucepan, boil enough hot water, once it has a small bubble add the chicken pieces, onion, garlic, thyme, and bay leaves.
Cook the chicken for 20 minutes over medium heat. Once the time has passed, remove the chicken pieces and reserve them together with the broth.
Cook the onion and garlic in a saucepan with hot vegetable oil until they turn transparent, then add the green tomato and cook until it reduces in size.
Add the chipotle chile, the cooked chicken, and enough chicken broth.
Season with salt and pepper.
Cook for 10 more minutes until the broth thickens a little and all the flavors are integrated.
Serve and garnish with coriander leaves.
Best of all, you can accompany it with rice, beans from the pot, and warm tortillas.
We hope you enjoy preparing this Mexican classic, let us know how it goes, take a picture and tag us on Instagram @clocfood