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a plate of shredded chicken topped with yellow rice, tomatoes and cilantro

Tomatillo Chicken

  • Author: KrazyKitchenMom
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings 1x


  • 2 Chicken breasts
  • 8 tomatillos – husk removed and cleaned
  • 1 small onion – diced
  • 1 jalapeno – seeds removed and diced
  • 2 TBS extra virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3/4 cup chicken broth


  1. Preheat the oven to 375 degrees.
  2. Cut tomatillos in quarters.
  3. Cut chicken into large strips (I do this because it helps the chicken cook faster).
  4. Add olive oil to stove top and oven proof pot. (I use a ceramic stock pot).
  5. Heat oil on medium high for 3 minutes.
  6. Add diced onions.
  7. Add cumin and coriander and stir until it is mixed in.
  8. Cook for 3-4 minutes.
  9. Add tomatillos, stir and cook on medium for about 10 minutes.
  10. Add chicken and cook it until it browns.
  11. Add chicken stock or chicken broth.
  12. Place pot in the oven and cook for 50-60 minutes. (I check it at about 25 minutes).
  13. Remove from oven and, with two forks, shred any of the chicken that hasn’t already shredded.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Healthy
  • Cuisine: Tex-Mex