- 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
- Lime wedges
- calories 270
- fat 11.4 g
- satfat 4.7 g
- sodium 467 mg
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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