BRAISED CHICKEN THIGHS WITH TOMATILLOS
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.
- 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 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 jalapeno mixture and cilantro.
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mio m m owen
[email protected]I'm always looking for new ways to cook chicken, and this recipe is definitely a keeper.
Sat Bance
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Hoor Shehzadi
[email protected]I've made this dish several times and it's always a crowd-pleaser. The tomatillos and peppers add a great depth of flavor.
Brody Rice
[email protected]This is one of my favorite chicken recipes. It's always a hit with my family and friends.
Haiden Moseley
[email protected]I'm not a huge fan of chicken thighs, but I really enjoyed this dish. The cooking method made the thighs fall-off-the-bone tender.
nic gamig
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely fits the bill. The tomatillos and peppers give the chicken a unique and delicious flavor.
Kasun Jayarathna
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Andrew Phillips
[email protected]I love that this recipe is so versatile. You can use any type of chicken you like, and you can adjust the spice level to your own taste.
Alinaitwe Brian (Baron)
[email protected]This dish is a great way to use up leftover chicken. I made it with rotisserie chicken and it turned out great.
Rukaya Akakade
[email protected]I'm not a big fan of tomatillos, but I really enjoyed this dish. The sauce was tangy and flavorful, and the chicken was cooked perfectly.
Jiban Limbu
[email protected]The chicken was a bit dry, but the sauce was delicious. I think I'll try cooking the chicken for a shorter amount of time next time
Thurlo Jansen
[email protected]This recipe is a keeper. I will definitely be making it again.
Montana Rix
[email protected]I made this dish last night and my family loved it! The chicken was so tender and the sauce was flavorful.
Lourdes E Martinez
[email protected]I love the combination of tomatillos, peppers and spices in this recipe. It's a great way to change up your regular chicken dinner.
Antoinette Andrews
[email protected]This chicken thigh dish is easy to make and packed with flavor. The tomatillos, peppers, and spices create a delicious sauce that pairs perfectly with the tender chicken.