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
•Ground black pepper
•Juice of one lemon
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.
Let it sit in the refrigerator for about 2 hours.
Heat olive oil in a large pan over the stove.
Saute onion and garlic.
Place chicken pieces with the skin facing down (in the case of the tights) for about 4 minutes, or until it turns light brown.
Turn them over and let them cook for another 3 or 4 minutes.
At this point you might want to drain the fat the chicken oozed. I like to keep it since it contains lots of flavor.
Add tomatillos, chipotle peppers and oregano to the pan.
Stir, cover and let it cook for about 20 minutes.
Add more salt if needed.
Recipe by Ben's blog at http://whatscookingmexico.com/2007/05/25/entomatado-de-pollo/