Chicken with roasted tomatillos, poblanos and potatoes (Lomo de pollo en salsa verde con papas from More Mexican Everyday: Simple, Seasonal, Celebratory (page 79) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • epazote
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken thighs for breasts, and cilantro for epazote.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs for breasts, and cilantro for epazote.

  • kitchen_chick on September 09, 2023

    I've made this with both pork and chicken. I think I like it with pork better, but either make for a nice and hearty stew for a cool evening. (The picture with this dish is a bit odd because the potatoes are cooked in the sauce, not roasted or pan fried and served on the side.)

  • TrishaCP on May 10, 2019

    In contrast to twoyolks, I really liked the potatoes in this dish. Once the tomatillo sauce and chile are ready (I had both already prepared from my freezer)- this comes together quickly.

  • twoyolks on July 08, 2017

    I made this with boneless, skinless chicken thighs. The tomatillo and poblano sauces was nice and complimented the chicken well. The potatoes were a bit odd and didn't really fit. I"d consider omitting them and serving it over rice in the future.

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