Braised Chicken With Tomatillos And Jalapenos
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
For the chicken: Preheat the grill
2
Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes
3
Remove the tomatillos and jalapenos from the grill and let cool
4
Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat
5
Sprinkle the chicken generously with salt
6
Add the chicken legs and thighs, skin-side down, to the hot pan
7
Brown the chicken well on all sides
8
Remove from the pan and reserve
9
Ditch the excess fat from the pan and add a few drops of new oil
10
Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes
11
While the onions are cooking, coarsely chop the tomatillos and reserve
12
Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos
13
If you want to tone down the heat, remove the seeds from the jalapenos before chopping
14
Add the garlic to the pan with the onions and cook for 1 to 2 minutes
15
Add the reserved tomatillos and jalapenos
16
Stir to combine and add the chicken stock, lime juice and zest
17
Taste and season with salt if needed (it probably will)
18
Return the chicken to the pan and bring to a boil
19
Reduce to a simmer and cover
20
Cook for 15 minutes
21
Remove the lid and let cook for 15 more minutes
22
This will allow the stock to reduce
23
Taste for seasoning and adjust if needed
24
For the sour cream: Combine the sour cream with the lime zest and juice and reserve
25
Remove the chicken from the pan and stir in the cilantro
26
Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream
27
Beverage Pairing Suggestion: Light Lager