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Braised Chicken with Tomatillos and Jalapenos

Anne Burrell
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

6

tomatillos, husked

2

jalapenos

Extra-virgin olive oil

4

chicken thighs, trimmed of excess fat and skin

4

chicken legs

Kosher salt

1

large Spanish onion, cut into 1/4-inch dice

3 cloves

garlic, smashed and finely chopped

2 cups

chicken stock

2

limes, zested and juiced

1/4 cup

chopped fresh cilantro, plus a few more leaves for garnish

1/2 cup

sour cream

2

limes, zested and juiced