Braised Chicken Thighs With Tomatillos
Published October 30, 2018
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon canola oil
1 ½ to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 ½ cups cilantro, tender leaves and stems
Corn tortillas, for serving
Nutritional analysis per serving (4 servings)
41 grams carbs; 202 milligrams cholesterol; 712 calories; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 42 grams fat; 7 grams fiber; 1722 milligrams sodium; 43 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large Dutch oven or heavy-bottomed pot.
- Step 2
Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
- Step 3
Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
- Step 4
Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that’s fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
- Step 5
Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
- Step 6
Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
- Step 7
Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.
Private Notes
Comments
Simple and scrumptious. I didn't have to sub anything thanks to the fresh tomatillos from the local produce stand. I know it's supposed to serve four, but these two hungry guys in their 60's ate the whole thing.
Could canned tomatillos be used where fresh not available? Would it change the taste substantially?
Yes! Plus if anyone wants fresh jalapeno mild not hot look for straight stems. Not curled. From across the TJ border in San Diego. Way I was taught about flavor not heat.
Very good. Yummm.
This is incredible! No changes, except I didn't use quite as much chicken broth, it's perfect the way it is.
I subbed boneless skinless thighs. Omitted beans and rice. Cooked it all until the sauce was thick and the chicken tender enough to shred. Filled large flour tortillas and topped it with radish mix and chopped tomatoes. This is great. More tomatillos, please, CSA.