Braised Chicken With TomatillosFrom PongoUSA 10 months ago
- 2 tablesp. olive oil shopping list
- 1 kg Assorted chicken pieces, drumsticks and thighs, skin-on and bone-in shopping list
- 1 large yellow onion, finely chopped shopping list
- 2 cups chicken stock or store-bought chicken broth shopping list
- 3 Anaheim or poblano chiles, fresh or canned, roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work) shopping list
- 4 cloves garlic, minced shopping list
- 500 grams tomatillos, husked, rinsed, and quartered shopping list
- 3 tablesp. Finely chopped cilantro, plus whole leaves for garnish shopping list
- 2-3 teasp. ground cumin, or to taste shopping list
- 1 tablesp. fresh lime juice shopping list
- salt and freshly ground black pepper shopping list
How to make it
- 1. Heat the oil in a large sauté pan over medium-high heat. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
- 2. Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the garlic and tomatillos and fry for another minute, than add the stock or broth, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, chopped cilantro, and cumin. Bring to a boil, then reduce the sauce for 10 min or so. Return the chicken and any juices that have collected on the plate to the pan, and braise in the oven , until the chicken is opaque throughout, 20 to 30 minutes, depending on the size and type.
- 3. Season with lime juice, 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.
- 4. Meanwhile, shred the chicken, if desired, discarding any skin and bone.
- 5. 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.
- Small, round, and green, tomatillos look like unripe tomatoes. They're even known as tomates verdes in Mexico. They're not tomatoes, though they are also members of the nightshade family, just like tomatoes. Tomatillos have a tart herbal taste and can be used in salsa verde, soups, and stews. To prep tomatillos, remove the husks and then hold the fruit under warm running water as you scrub off the sticky residue coating the skins.