Braised Chicken Thighs With Tomatillos 4.000

Deb Lindsey for The Washington Post

Dec 31, 2016

With a slight refinement in the recipe's original directions -- breaking up the tender cooked chicken so it stays moist in the sauce -- this Mexican-inspired, one-pot dish is officially ruled a keeper.

Make Ahead: This tastes even better after a day's refrigeration; skim off any congealed fat (from the chicken skin) before reheating in a pot on the stove top.

Where to Buy: If you have trouble finding boneless, skin-on chicken thighs, buy bone-in thighs and see how to remove the bones in the NOTE, below.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 8 boneless, skin-on chicken thighs (see headnote and NOTE)
  • 2 teaspoons ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1 large yellow onion, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 6 tomatillos, husked, rinsed and cut into quarters
  • 1 medium jalapeño pepper, thinly sliced (seeded, if desired)
  • 2 cups no-salt-added chicken broth
  • 1/2 cup chipotle-flavored mayonnaise, for serving
  • Finely grated zest and juice from 1 lime, plus lime wedges for serving
  • 1/4 cup coarsely chopped cilantro leaves, plus a few leaves for garnish
  • Flesh of 1 avocado, cut into chunks

Directions

Season the chicken thighs with the cumin, salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken, top sides down. Cook for 3 or 4 minutes, or until browned, then turn them over and cook for 2 to 3 minutes. (The chicken will not be cooked through.)

Stir in the onion and garlic; cook for about 2 minutes, or until softened, then add the tomatillos, jalapeño and broth. Once the mixture comes to a boil, reduce the heat to medium, cover and cook for about 30 minutes, stirring occasionally, or until the chicken is tender and cooked through. Uncover; remove from the heat.

Meanwhile, stir together the chipotle mayonnaise, lime zest, half the lime juice and the chopped cilantro in a medium bowl, until well blended.

Use large forks or a couple of table knives to shred/break up the chicken in its sauce. Discard the chicken skins. Add the remaining lime juice and half the avocado, stirring until the sauce gets a bit creamier. Taste, and add salt, as needed.

Divide the chicken thighs and sauce among individual wide, shallow bowls. Top each portion with a dollop of the chipotle mayo, cilantro leaves and the remaining avocado chunks. Serve warm, with lime wedges.

NOTE: Invert the thighs so they are skin side down. Use your fingers to locate the main bone that runs through the thigh. Use a small, sharp knife to scrape away the flesh from either side of the bone, clearly exposing the bone but keeping the flesh intact as much as possible (do not shred it away in pieces). Finally, cut away any cartilage or flesh to release the bone, which should not have any flesh on it.

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Recipe Source

Adapted from “The Eat Fat, Get Thin Cookbook: More Than 175 Delicious Recipes for Sustained Weight Loss and Vibrant Health,” by Mark Hyman (Little, Brown and Co., 2016).

Tested by Jessica Weissman and Bonnie S. Benwick.

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