Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce
Print Recipe
4 to 6 servings Pollo con Tomate Verde, Chipotle y Piloncillo
Ingredients
  • 3 chicken leg quarters or 3 drumsticks and 3 thighs, rinsed and patted dry
  • 1/2 tsp kosher or sea salt more or less to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup safflower or corn oil
  • 2 cups white onion sliced
  • 2 garlic cloves chopped
  • 2 lbs tomatillos husks removed and rinsed, quartered
  • 4 tbsp piloncillo shredded, or substitute for brown sugar
  • 1 chipotle chile in adobo sauce plus more sauce if desired
  • 2 cups chicken broth or water
To Prepare
  • Sprinkle the chicken pieces with salt and pepper.
  • In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
  • Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.
Ingredients
  • 3 chicken leg quarters or 3 drumsticks and 3 thighs, rinsed and patted dry
  • 1/2 tsp kosher or sea salt more or less to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup safflower or corn oil
  • 2 cups white onion sliced
  • 2 garlic cloves chopped
  • 2 lbs tomatillos husks removed and rinsed, quartered
  • 4 tbsp piloncillo shredded, or substitute for brown sugar
  • 1 chipotle chile in adobo sauce plus more sauce if desired
  • 2 cups chicken broth or water
To Prepare
  • Sprinkle the chicken pieces with salt and pepper.
  • In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
  • Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.

24 comments on “Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

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  1. A friend of mine made this several years ago for a casual dinner we shared. We flipped over how simple and delicious it was. Since then, we have both made it over and over. I usually make it a day or so ahead, since the flavors are even more spectacular after it sits a bit. It gets raves from everyone every time!
    I made it again the other night and thought, I really ought to thank you for this wonderful addition to our table. I wasn’t sure where my friend got the recipe but she sent me the link to your site. I’m not a television watcher so I had not seen your show. So, thank you! And now, I’m going to explore more of your recipes.

  2. My family adores this dish! Even my mashed potatoes and roast beef hubby says this is the best chicken recipe. I served it with the grilled corn and tomato salad. So delicious! Even the leftovers are fantastic! Thank you Pati!

  3. This is what’s for dinner at our home tonight. Thank you for sharing your recipes Pati , every recipe I make off your page is a success !

    Muchas gracias Pati Jinich por compartir tus recetas con nosotros, cada receta tuya que hago es un exito!
    Excelente provechito 😊

    Saludos desde Tijuana México

  4. This was amazing! I used the whole can of chipotle in adobo because I love the heat and the flavor and the balance between that and the sweetness of the brown sugar and tomatillo made for a super dish. Can’t wait until the next time we have this.

  5. I made this recipe last night and it was delicious. However, there was much more liquid in the end so we ate it as a soup rather than a stew. Should have I kept cooking it to evaporate the broth? I didn’t want to overlook the chicken though. I used coconut sugar rather than piloncillo.

  6. Hi Pati,
    I live in Australia and some times struggle to find the ingredients you use in your cooking can you help me out and tell me what I can use for a substitute we don’t have adobo sauce and tomatillo yeah we are missing out down here in Australia ?? love ❤️ your food I will also email