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Photo: Michael Turek Photo by: Photo: Michael Turek

Braised Chicken with Cilantro, Mint and Chiles

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.

Food & Wine NOVEMBER 2012

  • Yield: 4
  • Active: 15 Minutes
  • Total: 45 Minutes


  • 4 chicken drumsticks
  • 4 boneless chicken thighs, skinless
  • 1 tablespoon ground coriander
  • Salt
  • 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


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.