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.
Tomatillo-Braised Chicken Thighs
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.
More From Cooking Light
Total: 25 Minutes
- Calories: 302
- Fat: 16g
- Saturated fat: 3.4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 3.1g
- Protein: 30g
- Carbohydrate: 9g
- Fiber: 2g
- Cholesterol: 105mg
- Iron: 2mg
- Sodium: 446mg
- Calcium: 34mg
- 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
- 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.
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