Tomatillo-braised Chicken Thighs

Name: Tomatillo-braised Chicken Thighs
Yield: 4 servings
Ingredients: 1 to 1-1/2 pounds tomatillos, about 6 to 8, depending on size; 2 jalapeño peppers, stemmed ((see Kitchen Notes heat)), roughly chopped for adjusting; 1 large clove garlic, roughly chopped; 0.25 cup tightly cilantro leaves and thin stems, packed; 2 tbsp Lime Juice; Salt; 4 bone-in, skin-on chicken thighs, about 2 pounds total; salt ground black pepper, freshly; flour chicken, for dredging; Olive Oil; 1 medium Yellow Onion, chopped; 1 tsp Dried Oregano; 0.5 tsp cumin powder; 1 large clove garlic, minced; tomatillo sauce, from above; 1 15-ounce can black beans, drained rinsed; 1 cup frozen corn kernels—or fresh, if you have it; 0.25 cup tightly cilantro leaves, packed roughly chopped; water, if needed; White Rice, cooked

A make-ahead tomatillo sauce with cilantro, garlic, jalapeño peppers and lime juice livens up this weeknight-quick chicken dish.

Brooke1999

Servings4

Difficultymedium

Entrees

Ingredients

1to 1-1/2 pounds tomatillos, about 6 to 8, depending on size
2jalapeño peppers, stemmed ((see Kitchen Notes heat)), roughly chopped for adjusting
1 largeclove garlic, roughly chopped
0.25 cuptightly cilantro leaves and thin stems, packed
2 tbspLime Juice
Salt
4bone-in, skin-on chicken thighs, about 2 pounds total
salt ground black pepper, freshly
flour chicken, for dredging
Olive Oil
1 mediumYellow Onion, chopped
1 tspDried Oregano
0.5 tspcumin powder
1 largeclove garlic, minced
tomatillo sauce, from above
115-ounce can black beans, drained rinsed
1 cupfrozen corn kernels—or fresh, if you have it
0.25 cuptightly cilantro leaves, packed roughly chopped
water, if needed
White Rice, cooked

Instructions

1
Make the tomatillo sauce. Peel husks from tomatillos, rinse off sticky residue under cold running water and slice in half. Preheat broiler. Line a rimmed baking sheet with aluminum foil and arrange tomatillos cut side down in a single layer. Broil until tomatillo skins are scarred and blistered in spots, 5 to 7 minutes. Set aside until cool enough to handle.
2
Transfer to blender or food processor, along with any juices in the baking sheet. Add jalapeños, garlic, cilantro and lime juice. Season generously with salt and process until completely smooth. At this point, you can proceed with making the chicken or store the tomatillo sauce in an airtight container in the fridge for up to 2 days.
3
Make the chicken. Trim excess fat from chicken thighs. Season thighs with salt and pepper, and dredge in flour, shaking off excess. Heat 1 to 2 tablespoons of olive oil (enough to coat bottom of pan) in a large, deep, lidded sauté pan or skillet over medium-high flame. Cook chicken skin side down until golden brown, about 5 to 7 minutes. Turn chicken, reduce heat to medium and cook for about 3 minutes. Transfer to a plate.
4
Drain off all but 2 tablespoons of fat from pan and cook onion until translucent and softening, stirring frequently to prevent burning, about 3 minutes. Add oregano, cumin and garlic to pan and cook, stirring constantly, until fragrant, about 45 seconds. Pour in tomatillo sauce and stir, scraping up any browned bits. Add black beans and corn to pan, stirring to combine.
5
Nestle chicken thighs into the sauce, adding any accumulated juices from the chicken. Raise heat and bring to a boil, then reduce to a simmer and cover pan. Cook until chicken is cooked through, about 15 minutes.
6
Meanwhile, cook the rice. When rice is done, transfer thighs to a plate and stir cilantro into sauce. If sauce is too thick, add a little water. Spoon rice into 4 shallow bowls and top with sauce and chicken thighs. Serve.