Chicken with Tomatillo and Assorted Chile Sauces

Preparation info

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By James Peterson

Published 1991

  • About

In this dish, the chicken is sautéed until completely done (there’s no subsequent simmering in liquid, which makes this dish a classic sauté and not a fricassée. The sauces are prepared separately and then poured over. This plate, which presents an opportunity to experiment with different chiles, actually comprises five sauces: the base tomatillo sauce and the four individual chile sauces.