Best 6 Braised Chicken Thighs With Tomatillos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of braised chicken thighs, artfully simmered in a zesty tomatillo sauce. This delectable dish is a symphony of tangy, savory, and aromatic notes, sure to captivate your taste buds. The chicken thighs, browned to perfection, exude a crispy outer layer while maintaining a succulent and tender interior. Bathed in a vibrant tomatillo sauce, each bite bursts with a delightful balance of acidity and sweetness, complemented by a hint of smokiness from roasted poblano peppers. Accompanying this flavorful duo are tender zucchini and summer squash, imbued with the essence of the braising liquid. Whether served as a comforting weeknight meal or a special occasion centerpiece, this braised chicken thighs with tomatillos is guaranteed to leave a lasting impression.

**Additional Recipe Ideas:**

- For a smoky and spicy variation, try incorporating chipotle peppers into the tomatillo sauce.

- Add a touch of sweetness by using roasted red peppers instead of poblano peppers.

- Experiment with different vegetables, such as bell peppers, mushrooms, or carrots, to create a colorful and flavorful medley.

- Serve the braised chicken thighs over a bed of fluffy rice or creamy polenta for a satisfying and hearty meal.

- For a lighter option, substitute chicken breasts for the thighs.

Let's cook with our recipes!

BRAISED CHICKEN WITH TOMATILLOS



Braised Chicken with Tomatillos image

This braised chicken with tomatillos has a slightly tart green sauce made from tomatillos, onions, peppers, garlic, lime, and cilantro that's perfect with chicken cooked until falling apart tender, whether on the stovetop or in the slow cooker.

Provided by Kate McMillan

Categories     Mains

Time 1h15m

Number Of Ingredients 12

2 tablespoons olive oil
Salt and freshly ground black pepper
3 1/2 pounds assorted chicken pieces (skin-on and bone-in or boneless and skinless)
1 large yellow onion (finely chopped)
2 cups homemade chicken stock or canned chicken broth
3 Anaheim or poblano chiles ((fresh or canned), roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work))
6 cloves garlic (minced)
1 1/2 pounds tomatillos* (husked, rinsed, and quartered (see * above))
3 tablespoons finely chopped cilantro (plus whole leaves for garnish)
2 to 3 teaspoons ground cumin (or to taste)
1 tablespoon fresh lime juice
Cooked white rice or warm tortillas (optional)

Steps:

  • To make the Braised Chicken With Tomatillos in your slow cooker, see the Slow Cooker Variation below.To make the Braised Chicken With Tomatillos on the stovetop, heat the oil in a large sauté pan over medium-high heat. Salt and pepper the chicken pieces on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes.
  • Add the stock or broth to the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that've collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes, depending on the size and type.
  • Transfer the chicken to a platter and loosely cover with foil to keep it warm.
  • Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.☞TESTER TIP: When guesstimating how long it will take for the chicken to cook, keep in mind that boneless chicken pieces and white meat will cook more quickly whereas bone-in chicken and dark meat will take closer to the full amount of time.
  • Meanwhile, shred the chicken, if desired, discarding any skin and bone.
  • Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.

Nutrition Facts : ServingSize 1 portion, Calories 523 kcal, Carbohydrate 16 g, Protein 38 g, Fat 34 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 137 mg, Sodium 246 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 22 g

BRAISED CHICKEN THIGHS WITH TOMATILLOS



Braised Chicken Thighs With Tomatillos image

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Corn tortillas, for serving

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot.
  • Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
  • Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
  • Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
  • Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
  • Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

INSTANT POT® BRAISED CHICKEN THIGHS AND TOMATILLOS



Instant Pot® Braised Chicken Thighs and Tomatillos image

Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.

Provided by Chuck Minor

Categories     Everyday Cooking     Instant Pot¨     Main Dishes

Time 50m

Yield 4

Number Of Ingredients 14

8 (4 ounce) skin-on chicken thighs
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon avocado oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups chicken stock, divided
6 medium tomatillos, husked and quartered
1 medium jalapeno pepper, seeded and chopped
½ cup chipotle mayonnaise
¼ cup chopped cilantro
1 medium lime, zested and juiced
1 large avocado, sliced

Steps:

  • Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute-High function. When display reads "hot" add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
  • Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.
  • Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 17.6 g, Cholesterol 137.5 mg, Fat 46 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 8.9 g, Sodium 1327.4 mg, Sugar 5.2 g

BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS



Braised Chicken with Tomatillos and Jalapenos image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

6 tomatillos, husked
2 jalapenos
Extra-virgin olive oil
4 chicken thighs, trimmed of excess fat and skin
4 chicken legs
Kosher salt
1 large Spanish onion, cut into 1/4-inch dice
3 cloves garlic, smashed and finely chopped
2 cups chicken stock
2 limes, zested and juiced
1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup sour cream
2 limes, zested and juiced

Steps:

  • For the chicken: Preheat the grill.
  • Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
  • Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
  • Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
  • Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
  • While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
  • Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
  • Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
  • Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
  • Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
  • For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
  • Remove the chicken from the pan and stir in the cilantro.
  • Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
  • Beverage Pairing Suggestion: Light Lager

TOMATILLO-BRAISED CHICKEN THIGHS RECIPE - (4.3/5)



Tomatillo-Braised Chicken Thighs Recipe - (4.3/5) image

Provided by lovemygolden

Number Of Ingredients 12

12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Steps:

  • Preheat broiler to high. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema. Cooking Light May 2014 Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Nutritional Information: Amount per serving Calories: 302 Fat: 16g Saturated fat: 3.4g Monounsaturated fat: 6g Polyunsaturated fat: 3.1g Protein: 30g Carbohydrate: 9g Fiber: 2g Cholesterol: 105mg Iron: 2mg Sodium: 446mg Calcium: 34mg

Tips:

  • Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
  • Sear the chicken thighs before braising: This will help to brown the chicken and develop more flavor.
  • Use a variety of tomatillos: Green, red, and yellow tomatillos can all be used in this recipe. The different colors will give the dish a more vibrant appearance.
  • Add some spice: If you like things spicy, add a jalapeño or two to the pot. You can also add some chili powder or cayenne pepper.
  • Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, beans, or tortillas.

Conclusion:

Braised chicken thighs with tomatillos is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the tomatillos add a bright and tangy flavor. This dish is sure to be a hit with your family and friends.

Related Topics