Braised Chicken Thighs With Tomatillos

By Alison Roman

Published October 30, 2018

  • Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
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Total Time
1 hour
Rating
5(2,580)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 tablespoon canola oil

  • 1 ½ 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 ½ cups cilantro, tender leaves and stems

  • Corn tortillas, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

41 grams carbs; 202 milligrams cholesterol; 712 calories; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 42 grams fat; 7 grams fiber; 1722 milligrams sodium; 43 grams protein; 12 grams sugar

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.

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Preparation

  1. Step 1

    Heat oil in a large Dutch oven or heavy-bottomed pot.

  2. 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.)

  3. Step 3

    Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.

  4. 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.

  5. 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.

  6. Step 6

    Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.

  7. 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.

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Ratings

5 out of 5
2,580 user ratings
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Comments

Perignon

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.

Mary Ellen

Could canned tomatillos be used where fresh not available? Would it change the taste substantially?

Billie

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.

Mary

Agreed too brothy. Next time I will use less broth. I did add 2 tsp cumin and 1 tsp coriander after onions softened. A little splash of lime at service really helps. I enjoyed it.

Carol

First time with canned tomatillos - really good. Second time with recommended fresh tomatillos and radish/red onion/lime relish and have decided it will cure what ails you. Excellent recipe.

Claire Jenkins

I used chicken breast and fresh corn instead of hominy. There was so much liquid. I ended up taking out a cup of the liquid to make rice. I shredded the chicken and had it on rice with tortilla chips. It was good, the chicken was cooked perfectly. But for all that effort, I think I would have preferred a chicken tortilla soup. I know I didn't follow the recipe and I'm passing judgement! Life's not fair.

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