Chicken In A Tomatillo, Chipotle And Piloncillo Sauce

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Washington Post


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4 chicken leg quarters, or one chicken cut up into serving pieces, rinsed and patted dry (about 2 pounds total)

1 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup safflower or corn oil

1 large or 2 medium white onions, cut into thin slices

2 medium cloves garlic, chopped

2 pounds (about 27) tomatillos, husked and rinsed to remove stickiness, then cut into chunks

1/4 cup shredded piloncillo (may substitute dark brown sugar; see headnote)

1 tablespoon chipotle peppers in adobo sauce, plus a pepper or two if more heat is desired

2 cups homemade or no-salt-added chicken broth

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