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.