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Description
Martha Stewart
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. tomatillos (husks removed, washed and halved)
- 1 Tbsp. vegetable oil
- 1 whole chicken (3 to 4 pounds, cut into 10 pieces, wings reserved for another use)
- coarse salt
- 2 jalapenos (chopped)
- 1/2 white onion (medium, chopped)
- 3 garlic cloves (finely chopped)
- 15 oz. hominy (optional, drained)
- 1/4 cup chopped fresh cilantro
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Directions
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol150mg50% |
Sodium590mg25% |
Potassium1250mg36% |
Protein50g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber9g36% |
Sugars12g |
Vitamin A10% |
Vitamin C60% |
Calcium8% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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