Pollo Entomatado

For cooking the chicken

1. Place the chicken pieces in a large pot, cover with water, and add 1/2 onion, 2 garlic cloves, and salt.

2. Cover the pot and cook over medium heat until the chicken is tender and cooked through, about 25 minutes.

   Then 25 min of waiting

3. Remove the cooked chicken pieces from the pot and set aside to drain; reserve the broth for the sauce.

For the entomatado

4. Chop the remaining onion, mince the garlic cloves, and chop the tomatillos into medium-sized pieces while the chicken cooks.

5. Heat a splash of vegetable oil in a large clay cazuela or skillet over medium heat.

6. Add the cooked chicken pieces to the hot oil and lightly brown them on all sides, 3–5 minutes.

7. Remove the browned chicken pieces from the cazuela and set them aside on a plate.

8. In the same oil remaining in the cazuela, add the diced onion and minced garlic, sautéing until fragrant and translucent, 2–3 minutes.

9. Add the chopped tomatillos and a pinch of salt to the cazuela, stirring well and frying until they soften, 5–7 minutes.

10. Stir in the canned chipotle peppers in adobo to taste.

11. Pour in about 2 cups of the reserved chicken broth and bring the mixture to a simmer.

12. Return the browned chicken pieces to the cazuela with the sauce.

13. Simmer everything together for 8–10 minutes so the chicken absorbs the flavor of the sauce.

    Then 8 min of waiting

14. Remove from the heat and serve hot, ideally accompanied by white rice and warm tortillas.