Meet your new Sunday supper--a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.
2 tablespoons butter, divided
2 cups shaved onion
3/4 teaspoon kosher salt
2 pounds skinless, boneless chicken thighs
3 cups diced chayote
3 tomatillos, chopped
2 serrano chiles, sliced
12 garlic cloves, cut into 1/4-inch-thick slice
1 1/2 teaspoons oregano
3 tablespoons Cotija cheese
3 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 325°.
Melt 1 tablespoon butter. Pour into a 13 x 9inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with onion.
Rub salt into chicken; arrange chicken over onion. Combine chayote, tomatillos, and serrano chiles; tuck between thighs. Scatter garlic over chicken; sprinkle with oregano.
Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.
Uncover; bake 45 minutes, basting every 5 to 10 minutes.
Sprinkle cotija cheese over chicken; drizzle with basting juices. Bake 10 minutes. Top with cilantro; serve with lime wedges.
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Liked this version better than the tomato based one, probably because I used enough chicken this time! I also went a little overboard on the veggies as I had stuff to use up, esp the tomatillos. Because it looks so bland, I let it brown up a little under the broiler before putting on the cheese (feta, it was what I had!), Just juicy enough to make me want to use rice or something under it to catch the juices next time! Although putting this together takes only a little bit of time, the cooking time of nearly 2 hrs does require that you put some thought into when you make this dish! Not a great weeknight recipe but it would be a great make ahead dinner.
Wow. This meal filled my house with a rich, delicious smell; perfect for a lazy-rainy sunday while the BF is watching football! I did add a pinch of Crushed Red Pepper as stated in the description and an extra serrano pepper (we like spicy, may even add more next time). I also freaked out and added about 1/3 a cup of Vermouth before putting it in the oven because I didn't want it to be dry. Didn't need the Vermouth, but the additional liquid made it easier to baste and to scrape some of the fat that congealed the next day. I am always counting calories, so I am going to try breast next time (probably when I try the tomato-based version of the recipe). Will also add mushrooms next time because the BF loves them, and I'm always looking to add more veggies to our meals. Also, didn't find Cojita Cheese this time, but crumbled Queso Fresco worked fine. Can be eaten by itself, but I served it with a small scoop of Quinoa and a spinach-cucumber-avocado salad with no dressing. SUPERB.
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