Sunday, April 27, 2014

Tomatillo-Braised Chicken Thighs

When 2 people decide to end a day at a bar to go home to eat leftovers, you know it is good.  Both D and I really liked this.  The crema and the tomatoes really brightened the dish.  It was very flavorful and we would definitely have again.

We had with rice.

Tomatillo-Braised Chicken Thighs

Photo by ALB

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

Yield: Serves 4 (serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons crema)
Hands-on:25 Minutes
Total:25 Minutes

12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

1. Preheat broiler to high.

2. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.

3. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.

Nutritional Information
Calories: 302; Fat: 16g; Saturated fat: 3.4g; Monounsaturated fat: 6g; Polyunsaturated fat: 3.1g; Protein: 30g; Carbohydrate: 9g; Fiber: 2g; Cholesterol: 105mg; Iron: 2mg; Sodium: 446mg; Calcium: 34mg

Cooking Light MAY 2014

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