Chicken With Tomatillos and Cilantro 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Mar 2, 2011

This is a saute with light, clean flavor. Tomatillos. jalapeno and lime make a winning sauce combo.

Serve over plain white rice or Mexican rice, with a side salad of lightly dressed slices of ripe avocado.

Servings: 4
  • 1 pound (about 8) husk-on, firm tomatillos
  • 1 1/4 pounds boneless, skinless chicken breast halves
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 white onion
  • 1 jalapeño pepper
  • 4 scallions
  • Leaves from 2 to 4 stems cilantro
  • 1 lime
  • 1/2 teaspoon sugar


Heat a large cast-iron skillet over medium heat.

Discard the husks from the tomatillos; rinse the tomatillos to remove any stickiness.

Place the tomatillos in the skillet. Cover and cook for about 15 minutes, until lightly charred and softened, using tongs to turn them as needed. Transfer them to a food processor and pulse to form a coarse puree.

Meanwhile, trim off and discard any fat from the chicken; cut the chicken into 2-inch strips, then on the diagonal into 1 1/2-inch pieces. Use paper towels to blot dry. Season the chicken with salt and pepper to taste.

Heat the oil in a large nonstick skillet over medium heat.

Cut the onion half into very small dice. Stem, seed and mince the jalapeno pepper. Trim off the dark-green and root ends of the scallions; finely chop the remaining scallions.

Add the onion, scallions and jalapeno to the nonstick skillet; cook for about 4 minutes, stirring occasionally, until the vegetables have softened but not browned.

Coarsely chop the cilantro leaves. Cut the lime in half.

Increase the heat to medium-high; add the chicken and stir-fry for 2 minutes, until lightly seared, then stir in the tomatillo puree and the sugar. Squeeze in a tablespoon’s worth of lime juice. Cook for 2 to 4 minutes or until the chicken is cooked through.

Stir in the cilantro and cook for 1 minute. Taste, and adjust the seasoning as needed.

Spoon over rice; serve hot.

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Recipe Source

Adapted from "Bold & Healthy Flavors: 450 Recipes From Around the World," by Steven Raichlen (updated; Black Dog and Leventhal, 2010).

Tested by Bonnie S. Benwick.

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