Ingredients

• 1 (3 1/2) pound whole chicken, cut into 6 pieces
• 1 pound fresh tomatillos, husks removed
• 2 dried California chile pods
• 3 dried red chile peppers
• 2 tablespoons olive oil
• salt to taste

Instructions

1. Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
2. Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
3. Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.