Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 graw boneless skinless chicken thighs, cut into 5 cm pieces
- 800 mlwater
- 500 gtomatillos, husks removed and fruit rinsed
- 200 ggreen bell pepper, seeded and quartered
- 4 eachscallions, trimmed
- 4 clovegarlic, peeled
- 50 gcilantro, leaves and tender stems
- 2 each100% corn tortillas, about 25 g each
- ¾ tspsalt
- ¼ tspground black pepper
Make it
- Put chicken, water, salt and pepper in a saucepan. Bring to a gentle boil, skim the surface and simmer partly covered for 15–20 minutes while preparing the sauce.
- Heat a dry griddle or heavy pan over medium-high heat. Cook tomatillos, bell pepper, scallions and garlic for 8–10 minutes, turning until softened with browned patches. Toast the tortillas for 1 minute per side and tear into pieces.
- Put the roasted vegetables, cilantro, tortillas and 250 ml of the hot chicken cooking liquid in a blender. Allow steam to escape according to the blender instructions and blend to a fairly smooth green sauce.
- Pour the sauce into the chicken pan. Simmer on medium-low for 15–20 minutes, stirring occasionally, until it coats the chicken and the thickest pieces reach 74°C / 165°F.
- Divide the chicken and green sauce among four bowls and serve hot. The sauce should be spoonable rather than reduced to a paste.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.