Tender braised chicken smothered in piquant salsa verde.
This saucy weeknighter starts with searing chicken thighs until crispy golden-brown. They grace the pan with a flavorful schmaltz, used to sauté aromatics and tomatillos. It all braises together until the veggies are softened and the chicken is juicy and tender. The tomatillos are then blended together with cilantro for a bright and creamy salsa verde. A bed of rice makes a great landing pad for the chicken and salsa, and a topping of crumbly cotija and crunchy pepitas provides the finishing touch.
Salsa Verde Braised Chicken Thighs
Chicken thighs are braised together with tomatillos, which are then blended into a smooth, tangy salsa verde, and both are served over rice.
Ingredients
- 1 tbsp canola oil
- 4 chicken thighs bone-in skin-on
- Kosher salt and pepper
- 1 large yellow onion roughly chopped
- 10 cloves garlic smashed
- 1 lb tomatillos husked and halved
- 1 jalapeño pepper cut in half lengthwise and seeds removed
- ½ tsp cumin seeds
- 2 tbsp chicken broth or water
- 1 cup long-grain white rice
- 1 cup cilantro leaves and tender stems
- Cotija or queso fresco for serving
- Pepitas for serving
Instructions
- Preheat oven to 350º. Heat canola in a large skillet (use one with a lid) or Dutch oven over medium heat.
- Season chicken thighs on both sides with salt and pepper. Add to skillet skin-side down and cook for about 5-8 minutes until well browned. Remove to a plate.
- Add onion and garlic to the skillet and cook briefly until fragrant. Add tomatillos and cook for 5-6 minutes until they begin to soften.
- Mix in jalapeño, cumin seeds, chicken broth, and ½ tsp salt. Return chicken thighs to skillet skin-side up. Cover and transfer to oven. Braise for 30 mintues.
- While chicken is braising, cook the rice: in a medium saucepan combine rice with 2 cups water or broth and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and leave covered until ready to serve.
- Remove chicken thighs to a plate. Transfer tomatillo mixture to a blender or food processor. Add cilantro and blend until smooth.
- Serve chicken thighs over rice, covered in tomatillo sauce. Topped with cotija or queso fresco and pepitas.
