One of Grace Parisi's favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to help them cook more quickly. Skinless, boneless thighs also work well in this vibrant, herb-packed stew.
4 chicken drumsticks
4 boneless chicken thighs, skinless
1 tablespoon ground coriander
Freshly ground white pepper
2 tablespoons canola oil
1 cup (packed) cilantro, plus leaves for garnish
1/2 cup (packed) mint leaves
1 (small) onion, quartered
2 poblano chiles, stemmed and seeded
1 jalapeño, stemmed and seeded
1/2 cup light cream or half-and-half
Sliced pickled jalapeños, cooked rice and warm naan, for serving
How to Make It
Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream and 1/2 cup of water and puree until smooth.
Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.
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