Hi friends! Today’s recipe is Tomatillo Chicken. It’s super easy to throw together for a weeknight meal. All you gotta do is blend up the tomatillo salsa (or make life even easier by buying a jar of tomatillo salsa with clean ingredients), pan sear chicken thighs, and then pour in your salsa to let it simmer for thirty minutes. Served over cauliflower rice, regular rice or steamed veggies and you got yourself the easiest, tastiest weeknight meal in like ever.
It’s been a busy one over here trying to get our house listed for sale (!). We are beginning the process of our move back to California – I’m so excited! Right now we’re tidying and cleaning the house. Last weekend we conquered the garage (it. was. a. MESS), so we can now start boxing up more personal clutter-y items and start stacking them in the garage. It feels sooooo good to have the garage organized!
We plan to list mid-September because we are flying to Arizona TONIGHT to visit both mine and Jeremiah’s family. We’re going to be gone for a week and I’m going to try my darnedest (is that even a word?) to get regular posts up. I have everything planned out and mostly ready to go, so it shouldn’t be a problem.
Since I have to go pack, I’m going to leave this lackluster post right here. But you guys seriously need to put this recipe on your meal plan for the week. Because it’s easy and quick and tasty, and I figure what more could you want?
Pin this recipe for later!
- 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
- Cut each tomatillo in half and add to a high speed blender or food processor.
- Roughly chop the onion and jalapeno, and add them to the food processor/blender along with the cilantro, garlic, oregano, lime juice and water.
- Blend on high until you have a smooth salsa consistency.
- 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.
- 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.
- Serve over cauliflower rice, regular rice, or steamed veggies.