4 chicken thighs or legs, or 2 chicken breast (with bone or boneless, your choice)1 cup tomatillo, husk removed. Cleaned and cut in half
1 onion, cut into 1/2" pieces.
2 cloves of garlic, finely chopped
1/2 tsp grounded cumin
2 tbsp chopped thyme
1 cup chopped cilantro
1/2 cup chopped chives
1 cup water
Salt and Pepper
In a hot medium size pan, heat 2 tbsp of olive oil. Add onion and garlic and saute till translucent
Transfer to a casserole dish and serve family style with rice. Garnish with a few sprig of cilantro and lime slices.
or you can plate it with 2 piece of chicken for each person, spoon some sauce over the meat. Garnish.
Serve with rice.
We love it with a simple field green salad on the side to balance some of the heat. It has some heat, but not over powering at all. You can skip the hot pepper if you prefer a milder taste.
Serve 2. can be easily doubled.