Tomatillo Chicken | Paleo - Whole30 - Easy!
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
Tomatillo Salsa
  • 1 pound of husked tomatillos
  • ½ onion
  • 1 jalapeno, seeds removed
  • ½ cup cilantro
  • 3 cloves of garlic
  • 1 tsp oregano
  • 1 lime, juiced
  • ½ cup water
  • 1.5 pounds boneless and skinless chicken thighs
  • 1 tablespoon avocado or coconut oil (these oils can sustain HIGH heat cooking temperatures)
  • Salt
  • Pepper
Instructions
  1. Cut each tomatillo in half and add to a high speed blender or food processor.
  2. Roughly chop the onion and jalapeno, and add them to the food processor/blender along with the cilantro, garlic, oregano, lime juice and water.
  3. Blend on high until you have a smooth salsa consistency.
  4. Add your cooking (either the avocado or coconut) oil to a cast iron pan over medium-high heat. Liberally salt and pepper one side of the chicken thighs. Put the thigh seasoned side down in the pan. Let it fry untouched for about three minutes or until you think it's browned, and then flip over and fry for about three minutes more.
  5. Once both sides are browned, pour in the tomatillo salsa. Bring it to a boil and then lower the heat to medium low. Let it simmer for 15 minutes with the lid ON. Then, remove the lid and let it simmer for 10-15 minutes more until the salsa has cooked down to your liking.
  6. Serve over cauliflower rice, regular rice, or steamed veggies.
Notes
If you elect to buy jarred tomatillo salsa, you need about 20 ounces (a little more or a little less is totally fine - I realize this is a weird number). Still add ½ cup of water to the salsa.
Recipe by Savor and Glow at https://savorandglow.com/tomatillo-chicken/