Instructions: Rinse chicken and pat dry.

Heat oil in a wide frying pan over medium-high heat. Add chicken and cook, turning as needed, until browned on all sides. Add tomatillos, onion, jalapenos, and garlic. Reduce heat, cover, and simmer until meat near thigh bone is no longer pink; cut to test (about 30 minutes). With a slotted spoon transfer chicken to a platter; keep warm.

Bring sauce to a boil over high heat; boil, stirring, until almost all liquid has evaporated (6 to 8 minutes). Season sauce with salt and pepper, then pour over chicken. Sprinkle with cilantro.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.