Tomatillo-ey Basiley-wasiley Chicken

I got to cook for my family the other night!  No, not the turkey—I was a humble kitchen peon during the Thanksgiving festivities.  But a different night I invented a yummy chicken thing.  Here's the recipe:

Ingredients:
1.5 pounds of chicken thighs
7 tomatillos
about half of a large sweet onion
about a half of a green bell pepper
a few handfuls of fresh basil
a few handfuls of fresh thyme (or a tablespoonish of dried thyme)
about a tablespoon of garlic
about a quarter cup of olive oil
salt (maybe two tablespoons)
sugar (maybe two tablespoons)
a little water (just to make sure the chicken is more or less submerged)

1.  Cut the vegetables into smallish slices or chunks.
2.  Cut up the thyme and cut the basil into ribbons.
3.  Put the vegetables, thyme, basil, garlic, salt, sugar, olive oil, and water into a pot.  Put the pot at medium-high heat to get the water hot/boiling.
4.  Cut the chicken thighs into strips (or chunks).
5.  Put the chicken into the pot and make sure to bring it to a boil.
6.  Let it boil for a long time—an hour or so—to let everything get really soft.  Stir occasionally.  I let it boil uncovered so as the chicken gets cooked, the water boils away for a thicker sauce.
7.  Serve on pasta, maybe with parmesian.  Serves five.

Enjoy!