Braised Chicken with Tomatillos and Jalapenos

Filed under Mexican Poultry

Prep: 10 min | Cook: 50 min | Servings: 4

Recipe courtesy Anne Burrell. Serves 4 to 6. Seed the jalapenos to tone down the heat.

Ingredients

  • 6 Tomatillo, husked
  • 2 Jalapeno
  • Olive oil, extra-virgin
  • 4 Chicken thigh, trimmed of excess fat and skin
  • 4 Chicken drumsticks, legs
  • Kosher salt
  • 1 Onion, large Spanish, cut into 1/4-inch dice
  • 3 clove Garlic, smashed and finely chopped
  • 2 cup Chicken stock
  • 2 Lime, zested and juiced
  • 1/4 cup Cilantro, fresh, chopped, plus leaves for garnish
  • 1/2 cup Sour cream, for the lime sour cream
  • 2 Lime, zested and juiced, for the lime sour cream

Directions

  1. Preheat the grill. Grill the tomatillos and jalapenos until the skins char and blister, 10 to 12 minutes. Let cool.
  2. Coat a large straight-sided saute pan with olive oil over medium-high heat. Salt the chicken generously and brown well on all sides, starting skin side down. Reserve.
  3. Discard the excess fat, add a few drops of oil and cook the onions with salt until very soft, 7 to 8 minutes. Meanwhile, coarsely chop the tomatillos and cut the jalapenos into 1/4-inch dice.
  4. Add the garlic for 1 to 2 minutes, then the tomatillos and jalapenos. Add the stock and lime juice and zest, and season with salt (it probably will need it).
  5. Return the chicken, bring to a boil, then cover and simmer 15 minutes. Uncover and cook 15 more minutes to reduce. Adjust the seasoning.
  6. Mix the sour cream with the lime zest and juice.
  7. Remove the chicken, stir the cilantro into the sauce and spoon it over the chicken. Sprinkle with cilantro leaves and serve with the lime sour cream.