Braised Chicken with Tomatillos
- 2 tablespoons olive oil
- 3 1/2 pounds assorted chicken pieces, skin-on and bone-in or boneless and skinless
- 1 large yellow onion, finely chopped
- 2 cups chicken stock or store-bought chicken broth
- 3 Anaheim or poblano chiles, fresh or canned, roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work)
- 6 cloves garlic, minced
- 1 1/2 pounds tomatillos, husked, rinsed, and quartered
- 3 tablespoons finely chopped cilantro, plus whole leaves for garnish
- 2 to 3 teaspoons ground cumin, or to taste
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- Cooked white rice or flour or corn tortillas, warmed
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Anaheim or poblano chiles (3)
- Cilantro (3 tablespoons)
- Cumin, ground (2 teaspoons)
- Garlic (6 cloves)
- Tomatillos (1 1/2 pounds)
- Yellow onion, large (1)
- Meat
- Chicken pieces, assorted skin-on and bone-in or boneless and skinless (3 1/2 pounds)
- Canned Goods
Chicken stock or store-bought chicken broth (2 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- White rice or flour or corn tortillas, Cooked (1)
- Drinks
- Lime juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Published January 3, 2013 (1 month ago).
69 people saved this recipe.
