This is a one pot meal (well, two, if you count making the rice). So, I guess it is a two-pot meal, but still. It's easy.
Brown 2 lbs. of cut up chicken thighs, chicken breast, or pork chops/roast in a big pot (I used a dutch oven.)
Add a whole cut up onion.
Cook until the onion is soft and the chicken is cooked through.
Add 2 teaspoons oregano and 2 teaspoons ground cumin. You could add more or less of either if you would like.
Then, add 1 teaspoon salt and 1/2 teaspoon pepper. Stir into the meat and onions.
From here, add 1 large can of tomatillos and 1 can of Rotel Tomatoes. We like the hot ones, not the mild ones. Mix this into the mixture.
Then, add 1-2 cups of chicken broth.
While this is cooking, start cooking some rice in a rice-cooker or on the stove. I don't know how much exactly, just enough for the amount of people you have to serve. We only have 3 people and I made about this much rice, but will have a bunch left over. I used Japanese rice for the Mexican meal. Go figure.
Cook down the chicken mixture to a desired consistency. We like it sort of "stew-ish", but you can have it runnier or less runny.
Serve over the rice in a nice Mexican looking bowl. You can still serve it over rice if you don't have a Mexican-looking bowl, if you would like.
Eat it and listen to your husband tell you about its tasty goodness, how much he likes it, and that it has a distinctive tartness to it. Tell him that the tasty tartness is due to the tomatillos. When your son asks what tomatillos are, tell him they are a part of the tomato family, but they are green and small with little wrappers on them (but the ones in the cans don't have the little wrappers).
Let me know if you make this and what you think about it! Or, you can let me know what you think about this BEFORE you make it, too, by leaving a comment below!
CHICKY GROOVY COOLNESS GADGET
T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.