Bright and fresh, yet cozy and hearty.
I planted some tomatillos this summer and was stunned at how they took off! I made a few batches of salsa verde (without cilantro of course), but was looking to make something heartier yet not too heavy for a summer dinner. These braised chicken thighs were just the ticket!
Cook time | 1 hour |
Servings | 6-8 |
Ingredients
8 boneless, skin-on chicken thighs
~15-20 tomatillos, husks removed and roughly chopped
2 poblano peppers, chopped
1 large yellow onion, chopped
1 jalapeño, chopped (adjust depending on your spice tolerance!)
~1 tablespoon cumin
~1 tablespoon garlic powder
~1 tablespoon dried oregano
~2 cups chicken stock
1-2 limes
Flour or cornstarch as needed to thicken broth
Flour tortillas
Sour cream (optional, for serving)
Salt & pepper
Instructions
Season chicken thighs with salt & pepper.
Heat large dutch oven over medium-high heat and sear chicken thighs on both sides, until skin is golden brown and chicken is partially cooked through.
Remove chicken thighs from dutch oven and set aside.
Reduce heat to medium-low and toss in onions, poblano peppers, and jalapeños. Coat with cumin, garlic powder, and oregano and cook ~5-10 minutes until fragrant.
Add tomatillos and chicken stock. Bring to a boil, then reduce to a simmer and cook ~15-20 minutes.
Add chicken thighs back into the broth and cook until tomatillos are tender and falling apart in the broth, ~20 more minutes.
Turn off heat, move chicken thighs to a cutting board, and separate skins from meat.
Chop the meat and place back into the broth. Thicken with flour or cornstarch as needed. Squeeze in 1-2 limes and add salt & pepper to taste.
Place a small pan over medium-high heat to pan-fry chicken skins until crispy.
Warm tortillas for serving (we place them right over an open flame on the stove top for ~1 minute per side to get a bit of a char!)
Ladle braised chicken tomatillo broth into shallow bowls and top with crispy chicken skins, tortillas, extra lime, and sour cream or other toppings as you like. Enjoy!
