In the vibrant realm of Mexican cuisine, where flavors dance and spices ignite the senses, there lies a delectable dish that embodies the essence of culinary artistry: Braised Chicken with Tomatillos and Jalapeños. This tantalizing creation, hailing from the kitchens of Alice Currah, renowned food writer and culinary expert, promises an explosion of taste that will leave you craving more. With its tender chicken infused with the zesty tang of tomatillos and the fiery kick of jalapeños, this dish is a symphony of flavors that will transport you to the heart of Mexico. Embark on a culinary journey as we unveil the secrets behind this exquisite recipe, along with variations that cater to diverse palates and dietary preferences. Get ready to tantalize your taste buds with this exceptional dish that celebrates the vibrant spirit of Mexican cuisine.
**Other Recipes Mentioned in the Article:**
* **Tomatillo Salsa:** A refreshing and versatile salsa made from fresh tomatillos, cilantro, onions, and jalapeños. Perfect as a condiment for tacos, enchiladas, or simply as a dip for tortilla chips.
* **Guacamole:** A classic Mexican avocado dip made with fresh avocados, lime juice, cilantro, onions, and jalapeños. Enjoy it as a dip with tortilla chips, as a topping for tacos or burritos, or as a spread on sandwiches.
* **Pico de Gallo:** A vibrant and chunky salsa made from fresh tomatoes, onions, cilantro, and jalapeños. Its bright flavors make it a perfect accompaniment to grilled meats, tacos, nachos, and more.
* **Margarita:** A refreshing and iconic Mexican cocktail made with tequila, Cointreau, and lime juice. Served with a salted rim and a lime wedge, it's the perfect drink to complement your Mexican feast.
BRAISED CHICKEN WITH TOMATILLOS
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
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
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
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
INSTANT POT® BRAISED CHICKEN THIGHS AND TOMATILLOS
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
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 JALEPENOS
Categories Soup/Stew Chicken Low Sodium Dinner Potluck
Number Of Ingredients 12
Steps:
- 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.
Tips:
- Choose the right chicken. Use a bone-in, skin-on chicken for best flavor. A whole chicken can be cut into 8 pieces, or you can use chicken thighs or drumsticks.
- Brown the chicken. Browning the chicken before braising helps to develop flavor and color. Be sure to brown the chicken in a single layer so that it gets evenly browned.
- Use a good braising liquid. The braising liquid should be flavorful and acidic. This recipe uses a combination of tomatillos, jalapenos, garlic, and chicken broth. You can also use other liquids, such as white wine, beer, or apple cider.
- Simmer the chicken until tender. The chicken should be cooked until it is fall-off-the-bone tender. This will take about 1 hour and 15 minutes.
- Serve the chicken with your favorite sides. This recipe is delicious served with rice, beans, or tortillas. You can also add a dollop of sour cream or guacamole.
Conclusion:
This braised chicken recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the tomatillo-jalapeno sauce is flavorful and slightly spicy. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.
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