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Tender Chicken with Tomatillos
Ingredients
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1 tablespoon avocado oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt
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1/4 teaspoon ground pepper
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12 skinless chicken thighs, trimmed of all visible fat
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1 medium onion, chopped
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1 pound tomatillos(about 8 medium), husks removed and coarsely chopped
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3 cloves garlic, chopped
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1 to 2 jalapeno chile peppers, halved, seeded and chopped, per taste
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1 cup cilantro leaves, divided - half chopped and half left whole
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1 1/2 cups chicken stock or broth
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6 lime wedges, for garnish
Preparation
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In a large saute pan or dutch oven, heat the oil over medium high heat. While pan is heating, sprinkle the cumin and paprika over the chicken, rubbing it in with your fingers and season lightly with salt and pepper. Add to saute pan (you may have to cook in batches depending on size of pan) and cook for about 5 minutes until nicely browned then flip over and brown the other side, about 5 minutes. Remove the chicken to a plate and set aside.
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Return the pan to medium-low heat and add the onion, cook 3-4 minutes, or until softened. Add the chopped tomatillos, garlic, and jalapeno. Cook, partially, covered, 5 to 10 minutes or until the tomatillos soften and exude their juices. Pour in the chicken stock and bring to a boil.
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Return the chicken to the pan along with the chopped half of the cilantro and cook on a low simmer for an additional 20 minutes, turning thighs halfway through. The meat should become very tender and loosen off the bone. Taste for seasoning.
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Serve chicken garnished with cilantro leaves and lime wedges.
