Tomatillo-Braised Chicken Thighs

Tomatillo-Braised Chicken Thighs Recipe
Photo: Andrew Purcell; Styling: Alistair Turnbull

 

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

Yield:

Serves 4 (serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons crema)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 302
Fat 16 g
Satfat 3.4 g
Monofat 6 g
Polyfat 3.1 g
Protein 30 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 105 mg
Iron 2 mg
Sodium 446 mg
Calcium 34 mg

Ingredients

12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Preparation

1. Preheat broiler to high.

2. 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.

3. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

May 2014
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