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Braised Chicken in a Tomatillo Sauce
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Description
One could say she got her braise on.
Ingredients
- 2 cans (12 Oz. Size) Whole Tomatillos, Drained
- 2 Tablespoons Extra Virgin Olive Oil
- 6 whole Boneless, Skinless Chicken Thighs, Trimmed Of Any Excess Fat
- 2 whole Jalapenos, Minced (leave The Seeds In For More Heat)
- ½ whole Yellow Onion, Diced
- 4 cloves Garlic, Minced
- 1 can (15 Oz. Size) White Hominy, Drained
- 1 pinch Coarse Salt And Freshly Ground Pepper
- ½ cups Fresh Cilantro, Chopped
- 1 whole Lime, Juiced
- 2 cups Cooked Jasmine Rice, To Serve
Preparation
Throw the tomatillos into a food processor and pulse until combined.
Heat the oil in a large pot over medium high. Add the chicken breasts and sear until browned on both sides, 6 minutes total. Remove from pot and set aside.
Add a little more oil to the pot if needed, then toss in the jalapeno and onion. Saute until softened, about 4 minutes.
Add the garlic and bloom for 1 minute.
Stir in the the tomatillo puree along with the hominy. Season with salt and pepper.
Nestle the chicken back in, along with the collected juices, cover the pot and simmer until chicken is cooked all the way through, 20 to 25 minutes.
Toss in the cilantro and the lime juice. Taste one more time. Season accordingly. Serve over rice.
Seriously, you’ll flip out.
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