Spicy Tomatillo Braised Chicken
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
1 pound Tomatillos, husked
2 Jalapeño Chiles, stemmed
2 pounds Boneless Skinless Chicken Thighs
1 tablespoon Extra Virgin Olive Oil
1 medium Onion, diced
3 cloves Garlic, finely chopped
½ cup Fresh Cilantro, chopped (plus extra for garnish)
½ cup Chicken Broth
1 teaspoon salt
Move broiler rack into position closest to flame and then set broiler to medium. Place the tomatillos and jalapenos on a rimmed baking sheet.
Place the baking sheet in the oven and let broil until soft and blackened in spots, about 5 minutes on each side.
Remove from broiler and transfer to a food processor and blend until smooth.
In the same baking sheet, brown the tops of the chicken for about 15 minutes.
Remove the chicken from the pan and set aside.
Cook the onion and garlic over a low heat, stirring occasionally, until soft and golden, about 5 minutes.
Add pureed tomatillo mixture, cilantro and 1 teaspoon salt and bring to a simmer. Let the mixture simmer for about 2 minutes.
Gently place chicken in sauce.
Let simmer until meat is cooked through, about 5 minutes.
Serve with Cilantro Rice and additional cilantro leaves.