Entomado De Pollo (Tomatillos And Chicken)

• 4 chicken thighs
• 1 lemon
• salt
• pepper
• 4 tablespoons olive oil
• 1/4 white onion, diced
• 1 tablespoon garlic clove, chopped
• 1 lb tomatillo, dehusked and chopped
• 2 chipotle peppers (or more if you want more heat!)
• 1 tablespoon Mexican oregano

1. Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
2. Heat olive oil in a large skillet or saute pan over medium heat. Saute garlic and onion.
3. Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
4. If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
5. Season with additional salt and pepper if desired, and serve.

chicken thighs, lemon, salt, pepper, olive oil, white onion, garlic, peppers, oregano

Taken from www.food.com/recipe/entomado-de-pollo-tomatillos-and-chicken-369780 (may not work)