Tender Chicken Thighs in Smoky Tomatillo & Chipotle Sauce
Tomatillos, onion and garlic are roasted and blended with chipotle, cumin and stock, then braised with seared chicken.
- 400 g Chicken thighs (skinless, boneless)
- 200 g Tomatillos
- ½ medium Onion
- 2 cloves Garlic cloves
- 10 g Chipotle paste (or 1/2 chipotle in adobo)
- 1 tsp Cumin powder
- 15 g Coriander (fresh)
- 150 ml Chicken stock
- 120 g White rice
- ½ unit Lime
- 1 tbsp Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook the rice according to package instructions (approx. 15 mins simmering).
- Step 2
Prepare the sauce base: Halve the tomatillos and roughly chop half the onion. Place tomatillos, onion, garlic, and chipotle paste on a baking tray. Drizzle with a little oil and roast under a hot grill (broiler) for 8-10 minutes until slightly charred.
- Step 3
Transfer the roasted vegetables to a blender. Add cumin, half the fresh coriander, and the chicken stock. Blend until smooth. Season well.
- Step 4
Sear the chicken: Season the chicken thighs generously. Heat the remaining oil in a deep frying pan or casserole dish over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown. Remove and set aside.
- Step 5
Assemble and braise: Pour the blended tomatillo sauce into the pan. Bring to a gentle simmer. Return the chicken thighs to the sauce, ensuring they are mostly submerged. Cover and reduce heat to low. Simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
- Step 6
Finish: Stir in the juice of half a lime. Serve the chicken and sauce over the cooked rice, garnished with the remaining fresh coriander.
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