Ingredients

• 3 Chicken leg quarters (w/skin & bpmes)
• 1/2 to 1 tsp salt
• 1/4 tso fresh black pepper
• 1/4 cup cooking oil
• 2 cups sliced white onions
• 2 cloves garlic
• 2 lb tomatillos
• 4 Tbsp raw sugar
• 1 chipotle pepper in adobo sauce
• 2 cuts (or less) chicken broth or water

Instructions

1. 1
   Remove husks from tomatillos, wash off stickiness, and cut larger ones into halves.
2. 2
   Slice onions by cutting in half lengthwise, then slicing thin crescents. Mince garlic
3. 3
   Season chicken with salt and pepper, then brown in hot oil in a large skillet, turning,then remove from pan. (At this point you can skin chicken if you wish.)
4. 4
   Saute onions in same pan for 3 to 4 minutes, add garlic & cook a few seconds, then add tomatillos and cook 6 to 8 minutes.
5. 5
   Add sugar, chopped chipotle(s) and adobo sauce to taste. Return chicken to pan, add broth to almost cover, and simmer 35-45 min. until chicken is cooked and tender. Serve with rice if desired
6. 6
   I always have lots of tasty broth leftover, to which I add more broth and add leftover chicken and rice, cooked carrots, and we have soup on the second day.