Description
This chicken dish combines all the flavours that go so well with the tangy, citrusy flavour of tomatillos — lime, garlic, peppers and cilantro.
Scale
Ingredients
- 1 tablespoon oil, olive is good but any will do
- 2 pounds chicken pieces, skin-on and bone in or boneless/skinless
- 1 onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 2 large cloves garlic, grated on a microplane
- 1 tablespoon ground cumin
- 2 generous cups chopped tomatillos
- 1 cup chicken stock
- 1 tablespoon fresh lime juice
- fine sea salt
- freshly ground black pepper
- 1/4 cup finely chopped cilantro
Instructions
- Preheat oven to 350°F.
- Heat the oil in a braising dish, or oven-proof skillet with a lid, over medium-high heat. Brown the chicken on all sides, then transfer it to a plate.
- Reduce the heat to medium. Add the onion and cook until soft, about 3 to 5 minutes. Add the jalapeño pepper, garlic, cumin and tomatillos, and cook until the peppers begin to soften, about 2 to 4 minutes. Add the chicken stock and bring the mixture to a boil. Remove the pan from the heat, stir in the lime juice, and season with salt and pepper to taste.
- Nestle the chicken pieces into the sauce, cover, and bake for 20 to 40 minutes or until the chicken is cooked all the way through. The timing will vary depending on the size of the chicken pieces, whether you’re cooking white or dark meat and if it’s bone-in or boneless.
- When the chicken is cooked, garnish with the fresh cilantro. Serve over rice and topped with salsa verde (optional).
Notes
This recipe was inspired by Braised Chicken with Tomatillos by Kate McMillan via Leite’s Culinaria.