Peel the thin skin off of the tomatillos. Put the tomatillos and water in a pot and bring to a boil, cook until tender. Take them out in cold water and cut into bite-sized pieces. Take the membrane off of the fruit if it can be easily removed.
In a pot, simmer the tomatillos, onion and garlic.
Once the juice comes out and the vegetables are tender, add the seasonings, jalapeño pepper, and paprika and continue to simmer.
Remove the excess fat from the chicken thigh, and cut to make the thickness even. (Make a few slits in the chicken so it's easier to cook through.)
In a skillet, heat the olive oil and sauté the sliced garlic to make garlic chips. Once the garlic is fragrant, add the chicken thigh and cook all together.
Remove the garlic chips before they burn, turn the chicken over, sprinkle on some sake, cover the skillet, and cook it through.
Transfer the chicken onto a plate, top it with salsa sauce and garlic chips in that order, and enjoy.
Story Behind this Recipe
I created this dish because I received some tomatillos, which are commonly used in Mexican dishes. They look like green bladder cherries.They are not commonly used vegetables in Japan.
When you cook the salsa sauce, do not add any water. Enough liquid will come out of the vegetables.