Entomatado de Pollo

I am a chicken and rice fan(atic). What can I say? Among all the dishes my parents’ restaurant offered, I almost always picked the ones with chicken and accompanied them with rice and refried beans.

To continue with that tradition on this blog, I am going to post yet another chicken recipe, although the original version is made with chunks of stewed beef. This recipe, I believe, is one hundred percent Mexican and I inherited it from my mom’s long list of easy to make, yet tasty, dishes.

First, I want to clarify something that might be confusing about this recipe. The name of this recipe (entomatado) comes from the word tomates, which is how they called tomatillos, or husk tomatoes, in Mexico City (where I am originally from) while tomatoes are called jitomates. Tomatillos, however, shouldn’t be confused with green unripe tomatoes. Tomatillos have a very tart flavor not at all like tomatoes.


Tomatillos are used in Mexican cuisine to make the famous green hot salsas and sauces for many different dishes and stews. While picking up tomatillos at the market or grocery store, make sure to get the firmest and greenest ones. Unlike other fruits, their flavor will be better for most dishes when they are not quite ripe yet.

With this in mind, let’s start cooking!


Entomatado de Pollo
Recipe type: Main
Cuisine: Mexican
This is a fairly easy to make recipe. If your grill is ready for the summer, you could grill the chicken and prepare the tomatillos as a salsa. You can change the hotness of this recipe by adding (or removing) more chipotle peppers. The two peppers I recommend make the stew mild, but be aware, chipotle peppers are very hot. You can find them in the Mexican isle of your grocery store (they come in small cans) or a Mexican or Latino store (some Asian markets carry them as well).
  • •4 pieces Chicken tights or drumstick or mixed with skin
  • •1 lb Chopped tomatillos
  • •2 Chipotle peppers
  • •1 tbsp Ground oregano
  • •¼ White onion
  • •1 tbsp Chopped garlic
  • •4 tbsp Olive oil
  • •Salt
  • •Ground black pepper
  • •Juice of one lemon
  1. In a shallow bowl place the chicken pieces with the lemon juice and add the salt and black pepper to each piece covering all sides.
  2. Let it sit in the refrigerator for about 2 hours.
  3. Heat olive oil in a large pan over the stove.
  4. Saute onion and garlic.
  5. Place chicken pieces with the skin facing down (in the case of the tights) for about 4 minutes, or until it turns light brown.
  6. Turn them over and let them cook for another 3 or 4 minutes.
  7. At this point you might want to drain the fat the chicken oozed. I like to keep it since it contains lots of flavor.
  8. Add tomatillos, chipotle peppers and oregano to the pan.
  9. Stir, cover and let it cook for about 20 minutes.
  10. Add more salt if needed.

Buen provecho!


  • I Looooooove tomatillos. Such an amazing “fruit.” I’ve actually made a sweet version used as a sauce over a flourless chocolate cake spiced with chipotles that’s truly amazing. Your recipe sounds excellent!

  • Looks delicious!

  • Mmm…so you use only grilled tomatillos? that’s so good. And the rice looks delicious too. One of these days I will be sharing with you the recipe of my mother’s famous chilaquiles wich, by the way, are made with green tomatillos as well.

    Lots of hugs, Ben. Everything looks delicious. And most important, simple.


  • kellypea,

    Welcome to what’s cooking?
    That flourless chocolate cake sounds interesting. I’d love to try it.
    Thanks for your visit and your comment!

  • Hi Viv,

    When you add the tomatillos to the pan they will ooze a lot of juice so you don’t have to add any water, so technically you are grilling them along with the chicken. That’s why I do not drain the juices and fat from the chicken, all the flavor is contained there! And I would love to get a hold of that chilaquiles recipe. That is actually one of my favorite Mexican dishes.


  • Hi Ivonne,

    Thanks for your visit! You are always welcomed. Mi casa es su casa. Hehehehe.

  • Ben:

    You tell me how can I send you the recipe. By e-mail? Should I publish it here as a comment? I have to warn you though…My mom’s chilaquiles are delicious but incredibly fattening. They’re not a healthy choise as the ones you publish in your blog. But they’re sooo good that they’re worth it.

    Let me know


  • Viv,

    It is up to you. If you want to send it to me by email my address is ben.herrera@whatscookingmexico.com.

    And I don’t mind about being healthy or not, I wanna try them! Hahaha


  • MMMMM, one of my favorites! yummy!

  • I made this tonight for dinner. My boyfriend and I both loved it! Mine didn’t look quite as nice as yours though.

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