Entomado De Pollo Tomatillos and Chicken
Bring bold, authentic Mexican flavors to your table with Entomado de Pollo, a tantalizing dish featuring tender, bone-in chicken thighs simmered in a vibrant tomatillo and tomato sauce. Infused with aromatic garlic, onions, and jalapeño, and seasoned with earthy spices like cumin and oregano, this recipe captures the perfect balance of tangy, smoky, and savory notes. The sauce—enriched with fresh cilantro and blended to velvety perfection—beautifully coats the chicken, creating a rich, flavorful main course. Easy to prepare in under an hour, this hearty dish pairs perfectly with steamed rice, warm tortillas, or your favorite Mexican sides. Perfect for family dinners or entertaining, this Entomado de Pollo recipe is a celebration of rustic, authentic cooking that will leave everyone coming back for seconds.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in and skinless)
- 8 medium tomatillos
- 4 medium roma tomatoes
- 1 medium white onion
- 3 cloves garlic cloves
- 1 medium jalapeño pepper
- 0.5 cup fresh cilantro
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Wash and pat dry the chicken thighs. Season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Husk and rinse the tomatillos under warm water to remove any sticky residue. Roughly chop the tomatillos, tomatoes, white onion, and jalapeño.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides for about 4-5 minutes each. Remove the chicken and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, garlic, and jalapeño for 3-4 minutes until softened and aromatic.
Add the chopped tomatillos and tomatoes to the skillet. Stir in the cumin, oregano, and 1 teaspoon of salt. Let the mixture cook for about 8-10 minutes until the vegetables begin to break down and create a sauce.
Transfer the vegetable mixture to a blender. Add the fresh cilantro and 1 cup of chicken broth. Blend until smooth and well combined.
Return the blended sauce to the skillet and add the browned chicken thighs. Stir in the remaining 1 cup of chicken broth.
Bring the mixture to a gentle simmer. Cover and cook on low heat for 25-30 minutes, or until the chicken is tender and fully cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot with steamed white rice, warm tortillas, and a sprinkle of fresh cilantro for garnish.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 34.5 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4144 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
