- 25 mins
- 55 mins
Ingredients
- 2 tbsp olive oil, divided
- 1 small white onion, cut into 1/2-inch cubes
- 4 tomatillos, papery skin removed, quartered
- 2 cloves garlic, peeled
- 1 jalapeno chile pepper, halved and seeded
- 1 1/2 cups low-sodium chicken broth, divided
- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tsp smoked paprika
- 1 tsp each ground cumin and sea salt
- 1/2 tsp ground black pepper
- 1 small carrot, finely chopped
- 1 cup halved grape tomatoes
Preparation
Step 1
Preparation
1. Preheat oven to 400°F. On a large baking sheet, drizzle 1 tbsp oil on onion, tomatillos and garlic and roast for 8 to 10 minutes, until lightly caramelized. In a blender or food processor, purée roasted vegetables, jalapeño and ½ cup broth.
2. In a bowl, toss chicken with paprika, cumin, salt and pepper. In a large saucepan on medium-high, heat 2 tsp oil. Add chicken and cook, turning occasionally, until browned, 4 to 6 minutes. Transfer to a bowl.
3. In same pan, heat remaining 1 tsp oil on medium. Add carrots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add remaining 1 cup broth and reserved puréed vegetables; bring to a simmer. Return chicken to pan. Reduce heat to medium-low; simmer for 10 minutes. Add tomatoes; simmer until tomatoes are softened and chicken is cooked through, 5 to 7 minutes more.