Chicken with Tomatillo and Assorted Chile Sauces

Preparation info

  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in

Sauces

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.