Braised Chicken Thighs With Tomatillos
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon canola oil
- 1½ to 2pounds bone-in, skin-on chicken thighs or legs
- Kosher salt and black pepper
- 2garlic cloves, smashed
- 1red or yellow onion, thinly sliced
- 1pound tomatillos, husks removed, chopped
- 1jalapeño, thinly sliced, seeds removed if you like
- 4cups chicken stock
- 1(15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
- 4radishes, thinly sliced
- 2tablespoons fresh lime juice, plus 1 lime, halved, for serving
- 1½cups cilantro, tender leaves and stems
- Corn tortillas, for serving
Nutritional analysis per serving (4 servings)
712 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 43 grams protein; 1722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in a large Dutch oven or heavy-bottomed pot.
- Step 2
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.)
- Step 3
Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
- Step 4
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.
- Step 5
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.
- Step 6
Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
- Step 7
Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.
Private Notes
Comments
Simple and scrumptious. I didn't have to sub anything thanks to the fresh tomatillos from the local produce stand. I know it's supposed to serve four, but these two hungry guys in their 60's ate the whole thing.
Could canned tomatillos be used where fresh not available? Would it change the taste substantially?
Yes! Plus if anyone wants fresh jalapeno mild not hot look for straight stems. Not curled. From across the TJ border in San Diego. Way I was taught about flavor not heat.
Love this recipe! Very delish as written though I add a 25 oz can of hominy instead of 15. Also always takes me closer to an hour and a half than an hour as it takes a while to render the chicken skin
What’s not to like? Easy meal with a tangy, spicy green sauce. It works great with skin-on (more chicken fat) or boneless thighs (less cooking time). We had some fresh hatch peppers so I roasted and chopped them for more Southwest flavors.
Maybe it was the homegrown tomatillos or maybe the love my husband put into cooking it and this is possibly the best thing we’ve made from the NYT cooking app. He used only 3C stick and we served it over rice, no hominy or beans and used chicken breasts. Otherwise exactly as written. We will make this again!