- 1/3 cup all-purpose flour
- Salt
- 2 1/4 pounds boned, skinned chicken thighs, fat trimmed
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 2 (12 ounce) cans tomatillos, drained and coarsely chopped
- 1 (8 ounce) onion, chopped
- 2 jalapeno chilies, stemmed, seeded, and minced, see notes
- 1 clove garlic, minced or pressed
- 1/2 cup chicken broth
- 2 tablespoons minced fresh cilantro
- Cilantro sprigs (optional)
- Mix together flour and salt to taste in a shallow bowl. One at a time, roll chicken thighs in flour to coat all sides.
- In a 12- to 14-inch frying pan (preferably nonstick) with a lid, heat oil over medium-high heat. When oil is hot, add chicken and cook, turning once, until chicken is golden brown, 5 to 7 minutes total. Transfer browned chicken to a large plate or baking sheet and set aside.
- To frying pan add tomatillos, onion, jalapenos, garlic, and chicken broth. Bring to a boil over high heat; simmer, stirring often, for 3 minutes. Return chicken to pan. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink in thickest part (cut to test), 10 to 15 minutes.
- With tongs, transfer chicken to a serving platter. Bring sauce to a boil over high heat; stir until liquid is almost evaporated, about 3 minutes. Stir minced cilantro into sauce, then spoon over chicken. Garnish with cilantro sprigs.