Comments on: Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

By: Pati

Pati — Wed, 22 May 2013 14:18:30 +0000

Hola Victor, So happy you are trying this recipe! You want to quarter the tomatillos, and add them to the saute pan after the onions and garlic. Let them cook together for about 6 min. and then add the other ingredients.

By: Victor

Victor — Tue, 21 May 2013 21:45:00 +0000

Hi Pati,

Just a quick question regarding the tomatillos. Do you boil them and blend them or just cut them in quaters and toss them onto the pan and simmer them with the other ingredients.

Thank you,

Victor Alba

By: Michelle

Michelle — Tue, 19 Mar 2013 17:51:21 +0000

Hello again Pati, I have recently moved and unfortunately do not have access to your television show any longer But, on a happier note, I did get your cookbook (the day it was released. lol) and look forward to making my new husband as big a fan of yours as I am. He also cooked his first real meal for our first Valentines day together…this recipe…and he did a great job. So to anyone who wants to try your recipes, they should, no matter what their cooking level!! Take care and thank you for the authentic recipes…

By: Pati

Pati — Tue, 26 Feb 2013 23:26:19 +0000

Hi Sarah, Thank you so much for sharing your method! I’m so happy your family enjoys this dish.

By: Sarah J

Sarah J — Tue, 26 Feb 2013 17:32:40 +0000

This is hands-down my family’s favorite dish. It took me a few tries to get the consistency right. I cooked it on medium high heat for 30+ minutes uncovered and that seemed right (or high heat if one likes it more globular). It’s such a wonderful dish and so healthy too. I use boneless skinless chicken thighs and leave them partially frozen (brown them like the recipe says but leave them slightly frozen in the middle). We serve with rice or with french bread. It’s a really complete meal. Thank you so much for sharing this. Love your show!

By: Pati

Pati — Sun, 27 Jan 2013 00:06:25 +0000

Thank you Cheryl! And you are so right.. there are so many recipes that benefit immensely from a rest in the refrigerator and have such a strong comeback when heated back up. I LOVE LENGUA. I will try to add a recipe for lengua soon…

By: Pati

Pati — Sun, 27 Jan 2013 00:04:48 +0000

Many thanks Anita!! That is a yummy chicken recipe… hope you like it when you make it!

By: Anita N

Anita N — Fri, 25 Jan 2013 22:51:12 +0000

Hi Pati,

I saw your show for the first time 2 weeks ago on the Create channel and have been watching every episode I can since then. A couple of days ago I bought tomatillos for the first time and used them in this dish today. It was so tasty! I can’t wait to make it for my friends.

Thank you so much for the great recipe and the wonderful show!

By: cheryl s.

cheryl s. — Fri, 25 Jan 2013 22:37:05 +0000

Hi Patti,
Let me begin by saying how much I enjoy your show. I especially like your sojourns into Mexico, my favorite country. I’m so happy you’re into a new season. I’m sure they’re going to be wonderful.

I just finished eating the above recipe, Chicken with Tomatillos, Chipotle and Piloncillo.
Oh my goodness! It was soooo delicious!!!!
I didn’t eat it the day I prepared it (although it took some mighty willpower not to) but decided that I wanted the flavors to meld overnight to deliver the maximum flavor impact. I had prepared lengua the day previous so, I sliced that up and put it into the tomatillio/ chipotle sauce as well for eating as a taco the next day.
The lengua soaked up the flavors so beautifully and that taco, along with a tomatillo/avocado crudo salsa I made was out of this world delicious!!! The pollo, the next day, was so extraordinary, I almost cried!!!!
Thanks Pati for this great recipe.

By: Pati

Pati — Wed, 23 Jan 2013 15:16:53 +0000

Antonio, It sounds like you really turned my pollo dish into a fabulous complete meal!! It makes me so happy to hear you are really embracing Latin cuisine. All my very best to you.