BRAISED CHICKEN THIGHS WITH TOMATILLOS
Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot.
- 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.)
- Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
- 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.
- 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.
- Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
- Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams
POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS
Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps them moist and juicy. Tomatillos, jalapeños and garlic, which are roasted at the same time, turn golden and soft before being chopped into a vibrant, cilantro-laced salsa. Make this on days when you don't mind having the oven on low for a couple of hours. It may take a while to cook, but most of that time is entirely hands-off.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
- Place chicken in a small baking dish and cover with hot chicken stock.
- On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
- Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
- Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
- To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 12 grams, TransFat 0 grams
SUMMER BRAISED CHICKEN WITH TOMATOES
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
Provided by Lucy O'Reilly
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
INSTANT POT® BRAISED CHICKEN THIGHS AND TOMATILLOS
Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.
Provided by Chuck Minor
Categories Everyday Cooking Instant Pot¨ Main Dishes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute-High function. When display reads "hot" add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.
- Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 17.6 g, Cholesterol 137.5 mg, Fat 46 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 8.9 g, Sodium 1327.4 mg, Sugar 5.2 g
BRAISED CHICKEN WITH TOMATILLOS AND JALEPENOS
Categories Soup/Stew Chicken Low Sodium Dinner Potluck
Number Of Ingredients 12
Steps:
- Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool. Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat. Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve. Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes. While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping. Add the garlic to the pan with the onions and cook for 1 to 2 minutes. Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will). Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes. Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed. For the sour cream: Combine the sour cream with the lime zest and juice and reserve. Remove the chicken from the pan and stir in the cilantro. Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
TOMATILLO CHICKEN
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g
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