Chicken Entomatado

Name: Chicken Entomatado
Prep time: 100 min
Cook time: 70 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 liters water; 4 chicken drumsticks, and thigh; 1 head garlic, to cook the chicken; salt; 1 teaspoon vegetable oil; 1/4 onions, in half moons; 3/4 kilos tomatillo, cut into quarters; 3 chipotle chiles in adobo sauce, chopped; 2 potatoes, boiled, diced; 1 cup chicken broth; 3 leaves epazote

Diabion

Prepare the classic Mexican entomatado but now in a chicken version. It's very rich and nutritious, and it also has a tangy green sauce with a touch of chipotle, boiled potatoes, and juicy chicken thighs and legs. Delicious!

Reviewed by Editorial Team of Kiwilimón

Published: 11-12-2017

Preparation

30 mins

1h 10 mins

Low

In a small pot with water over medium heat, cook the chicken with salt and garlic for one hour. In a skillet, heat the oil over medium heat, add the onion, garlic, and sauté for 3 minutes, add the tomato, cook until it releases juice, add the chipotle pepper, and cook for 5 more minutes. Incorporate the potatoes, chicken broth, and epazote. Cook over low heat until slightly thickened. Add the chicken, adjust seasoning, and cook for 10 more minutes or until thickened. Serve and garnish with fresh epazote.