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Tomatillo-Braised Chicken Thighs


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.

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  • 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


Servings 4
Preparation time 25mins
Adapted from


Step 1

Preheat broiler to high.

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.

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.

Cooking Light May 2014

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Nutritional Information: Amount per serving 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

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