Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light May 2014

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Credit: Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons crema)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Chef's Notes

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.

Nutrition Facts

302 calories; fat 16g; saturated fat 3.4g; mono fat 6g; poly fat 3.1g; protein 30g; carbohydrates 9g; fiber 2g; cholesterol 105mg; iron 2mg; sodium 446mg; calcium 34mg.
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