For those of us who love Latin American cuisine, salsas are addictive. One of the best known is salsa verde, made with tomatillos. These little green jewels are, however, much more versatile than we think. This recipe can take you from summer season salsas into fall and winter with the powerful nutritional value of tomatillos. A combination braising and stewing brings those comforting aromas into your kitchen as the season cools down. With tortillas for dipping, this recipe will become a favorite.
Nutritional information for tomatillos
Braised Chicken Thighs with Tomatillos
Makes 4 servings
Ingredients:
1 Tablespoon light olive oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced and divided
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced and divided
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Grilled corn tortillas, for serving
Instructions:
- Heat oil on medium in a large Dutch oven or heavy-bottomed pot. Season chicken with salt and pepper. Add chicken to the pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a deep golden brown, 8 to 10 minutes. Using tongs, turn the chicken over and continue to cook until well browned on the other side, another 5 or so minutes.
- Transfer chicken to a plate, leaving all the fat behind. Add the garlic and half the onions to the pan. Season with salt and pepper and cook, stirring occasionally, until the onions are softened and translucent, 5 to 7 minutes. Add the tomatillos and half of the jalapeños. Season with salt and pepper again.
- Add the chicken stock and bring to a simmer. Add the chicken back in, skin side up (they will not submerge all the way). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes. Add hominy, beans, and/or rice, and cook for about 15 to 20 minutes more until thickened.
- Combine fresh radishes, remaining onions, remaining jalapeños, and lime juice for topping. Season with salt and pepper again. In bowls, serve each thigh with the sauce. Top with the radish mixture and cilantro. Serve with grilled tortillas for sopping up the sauce.
Adapted from www.cooking.nytimes.com