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Tomatillo Braised Chicken

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Hickory

Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.

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  • 1 Pound tomatillos, husked and washed

  • 1 white onion, quartered

  • 3 jalapeño, seeded and halved

  • 2 Tablespoon olive oil

  • 1/2 Teaspoon kosher salt

  • 3 Tablespoon lime juice

  • 2 Tablespoon cilantro, chopped

  • 1 Pinch kosher salt

  • 8 bone-in, skin-on chicken thighs

  • 6 Chicken Breasts, bone-in, skin-on

  • salt and pepper

  • 1/2 Cup chicken stock

  • 2 Cup salsa verde

  • 1

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

  • 2

    Place the tomatillos, onion, and jalapeños in a large bowl and add the olive oil and 1/2 tsp salt. Toss to coat evenly, then place in a grilling basket or a baking sheet.

    • 1 Pound tomatillos, husked and washed

    • 1 white onion, quartered

    • 3 jalapeño, seeded and halved

    • 2 Tablespoon olive oil

    • 1/2 Teaspoon kosher salt

  • 3

    Grill, turning the vegetables occasionally, until they begin to char and soften, about 5 to 10 minutes. Remove the vegetables from the grill as they are ready.

    : 350 ˚F

  • 4

    Transfer to the same bowl to catch their juices and allow them to cool to room temperature.

  • 5

    Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.

    • 3 Tablespoon lime juice

    • 2 Tablespoon cilantro, chopped

    • 1 Pinch kosher salt

  • 6

    Rinse the chicken and pat dry with paper towels. Sprinkle with salt and pepper on both sides.

    • 8 bone-in, skin-on chicken thighs

    • 6 Chicken Breasts, bone-in, skin-on

    • salt and pepper

  • 7

    Place the chicken skin side down on the grill grate and cook until the skin is golden brown and very crispy, 10-15 minutes. Turn, cooking the other side for 5 minutes, then transfer the chicken to a plate.

    : 350 ˚F

  • 8

    Place the grilled chicken legs in a dutch oven or cast iron and add chicken stock and salsa verde. Cover the pan and place directly on the grill grate.

    • 1/2 Cup chicken stock

    • 2 Cup salsa verde

  • 9

    Cook for 1 1/2 to 2 hours until the chicken is fork tender. Enjoy!

    : 350 ˚F