Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.
Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.
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I actually cooked the chicken 10 minutes on each side and it still wasn't cooked all the way through. I'm not interested in giving my family salmonella so if I make it again, it will be 15 minutes on each side at least. I wish I had read the previous reviews. I'd also agree that adding some cumin to the chicken would be even better. I also substituted light sour cream. I might try this one again...we had ours with roasted garlic couscous and steamed veggies.
I wasn't expecting to love this recipe as much as we did! I added a little extra garlic and cilantro to the sauce, and subbed in some sour cream for the crema. It was really delicious. I like the idea of adding cumin and will give that a try the next time we make this (there definitely will be a next time!) I think this could very easily be made into a crockpot recipe, if you're able to figure out the appropriate cooking time.
Outstanding. The char on the chicken and the sauce were a great match. I treat cooking times as educated guesses. I use a meat thermometer starting at about half the cooking time and I monitor it as it cooks. It's not the time that that counts, it's the internal temperature. For us it is 160-165 degs.
This was kinda bland for me. Definitely agree with '43catdog43' who suggested adding cumin, also threw in some coriander and a little salt in the sauce. Served with brown rice, black beans and tossed green salad.
This was relatively simple to make and tasted fantastic! The hardest part was peeling the husks and garlic cloves. I used boneless thighs though. I recommend serving this with a side of brown rice and beans.
I loved this. I took other suggestions and used boneless skinless. My cooking time was almost exactly what was said in the recipe, but I also had the chicken in the sauce at a slow boil more than a simmer for those 9 minutes. I found this to be simple and very flavorful. I served it with organic low-fat, low-sodium refried beans and saffron rice. There were not any leftovers! I will definitely make this again.
Very good combination of the tomatillo sauce (a sofrito), tomatoes, and crema. Will make again. I used about 1/2 the recommended cilantro because I'm not very fond of its strong flavor. I must say that browning for 5 minutes plus braising for 9, is far too short a time to fully cook the chicken. Even browning on both sides did not result in cooked chicken. I think my total braising time was at least 17-20 minutes.
This dish was really delicious -- fresh, herb-y, a little spicy. My kids were reluctant to eat it at first because it was "so green", but once they started they didn't want to stop. My husband and I both thought it was excellent and we want to add it to our regular rotation.
The only down side was that the chicken was very undercooked even though I followed the directions closely. I had to slip the chicken back in the pan and simmer it for a few more minutes after we all sat down at the table and cut into it -- always annoying. The thighs I used were on the large side, so that could explain it, but please keep this in mind if you make it yourself.
This was so easy and so tasty. I actually made the tomatillo sauce the night before and just needed to finish it after work. It seemed to really scream for the addition of cumin so that's the only change I made. We loved it.
This was a delicious recipe for chicken thighs, however, it took more time than the 25 minutes indicated. Finding bone-in, skin less chicken thighs is challenging at best and they take about 30 minutes to simmer until they are done. So, removing the skins from the bone-in chicken thighs takes 20-30 minutes or use bone-less, skin-less chicken thighs, which will cook faster.
Roasting the tomatillos, garlic, jalapenos at 400 degrees for 15 minutes would be easier than broiling and eliminate any charring. That said, we loved the sauce, served this over rice with the sour cream (I used Daisy Light with a squeeze of lime) on top of the chicken.
My husband & I agreed that the grape tomatoes didn't add much to the recipe other than some color.
I will definitely make this again!
For a real time saver, brown the boneless, skin less chicken thighs and add a bottle of your favorite Salsa Verde. Then it might be ready in 30 minutes total!!
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