Today's recipe comes from Erin Lippitz, my coworker who frequently guest-blogs about making cakes and other baked goods.
She made this chicken dish, which includes tomatillos, chipotle chiles and brown sugar, for dinner last night, and wanted to share. Her husband originally saw it on "Pati's Mexican Table" on the Create Channel, which is a PBS channel.
Here's a link to the original recipe, although Erin changed it a bit to call for chicken breast, rather than chicken leg quarters. Here's her version. She said she got the "You can make this again" nod from her husband, Tom.
Chicken in Tomatillo, Chipotle and Brown Sugar Sauce
3 tablespoons olive oil
2 chicken breasts
1 medium onion (or half of a large one), chopped
2 cloves garlic
about 2 pounds chopped tomatillos (Erin chopped up about eight)
2 tablespoons brown sugar
3 or 4 chopped chipotle chiles with their sauce (the more you use, the more spicy your meal will be)
2 cups chicken broth
Heat olive oil (or an oil of your choice) in a wok. Pan sear the chicken for about five minutes on each side until it is brown. Remove chicken and set aside.
Saute your onion in the pan with the leftover oil for about four minutes or until onions are tender. Add garlic and saute until fragrant, about 30
Add chopped tomatillos and saute for six minutes. Stir occasionally. Add brown sugar and chiles with sauce. Stir and bring to a simmer.
Pour in the two cups of broth and place chickens in the wok. Make sure they're pushed down into the mixture. Put the lid on the wok, turn heat to medium and let cook for 35 minutes. The chicken will poach in the mixture and come out super tender and full of flavor.