Cumin Crusted Chicken Braised in a Tomatillo Sauce

This is so easy to make and one of Jeff’s favorites. It is an easy way to make boring chicken flavorful. This dish is basically a twist on Braised Chicken. The use of cumin, cilantro and tomatillos gives it an authentic Mexican sabor (flavor.)

Tomatillos (toe-MAY-tee-yose) are one of our most ancient food plants, having been domesticated by the Aztecs. You are probably most familiar with them in Salsa Verde. They look like little tomatoes, but they aren’t. They are slightly tart and herbal in flavor. I have never attempted to make my own tomatillo sauce so I use Frontera Tomatillo. Frontera’s ingredients are all natural: tomatillos, water, onions, chiles, cilantro, garlic, salt, and cane juice.

Serve Cumin Crusted Chicken with a side of tomatoes and refried beans and rice.

Servings: 4

Time:  Prep: 10 minutes; Cook: 60-65 minutes

Hardware:  measuring cups, a cutting board and knives, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), tongs, 2 plates, a thermometer

Ingredients:

• 1 ½ pounds chicken thighs
• 2 tablespoons ground cumin (maybe more)
• 1 tablespoon dried cilantro
• salt
• 1 tsp olive oil
• 3 cloves of garlic
• 1 large onion (1 cup-6 oz)
• 1 bell pepper (1 cup-4 oz) (I used a yellow for color)
• 16 ounces tomatillo sauce

Cumin Crusted Chicken Braised in a Tomatillo Sauce

1. Pre-heat the oven to 375˚.
2. Slice the onion into rings. Crush the garlic, Remove the white ribs and seeds from the pepper and cut it into long thin strips. Set aside.
3. Sprinkle both sides of the chicken with cumin, cilantro and salt. Be generous. Set aside on one of the plates.
4. Heat the olive oil in the skillet on medium high. Add the onion, pepper and garlic cook for 6-7 minutes or until the onions are soft. Remove them to the other plate.
5. Add the chicken skin side down. Cook for 6 minutes or until the skin is crispy. Turn the chicken with tongs and cook for 5 more minutes.
6. Nestle the onions and peppers around the chicken.
7. Pour in enough sauce for the liquid to come half way up the thighs. Don’t cover up the crispy part of the skin as it will get soggy.
8. Place in the oven for 45 minutes or until the thermometer reads 160 degrees when inserted into the meatiest thigh.
9. Allow the chicken to rest for 5 minutes before serving. Taste the sauce and adjust the salt. To plate make a bed of sauce, onions and peppers and top with a chicken thigh.