Braised Chicken with Poblanos and Tomatoes
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
45
minutesCooking time
48
minutesWe loved this recipe. The flavors are so good and I bought fresh poblanos at the farmer’s market. This was wonderful and I served it with black beans and rice. I also crisped up some tortillas and that added a delicious crunch. I served this in a bowl but a plate works well too.
Ingredients
8 bone in skin on chicken thighs
1 teaspoon fresh black pepper
1 tablespoon kosher salt, divided
1 pound poblanos, about 5 chiles
1 medium yellow onion, thinly sliced
2 garlic cloves, chopped
1 heaping teaspoon ground coriander
1 (15oz) can diced tomatoes, undrained
1 cup water
1/2 cup fresh cilantro chopped
3 limes: juiced
Tortillas, rice and black beans
Directions
- Turning on your oven to broil, add the poblanos the watching that they darken evenly, using tongs to continually turning them. Once pretty well scorched, place in a bowl immediately with plastic wrap covering and air tight. Allow to stand left alone for 10 minutes. Once 10 minutes is up, remove plastic wrap and gently remove and toss blackened skin, seeds and stems. Leaving the poblano on a cutting board for you to chop.
- Place the thighs in a large Dutch oven, season thighs on both sides and cook skin side down for 10-12 minutes until fat is rendered. Flip the thighs and cook lightly until golden about 2 minutes. Transfer thighs to a plate, skin side up and squeeze with some lime juice. Remove all but 1 Tablespoon of fat from the pan.
- Place the Dutch oven on the stove and add onions to the pan. Cook the onions over medium low and stirring often, until softened about 5 minutes. Stir in poblanos, garlic, coriander and cook until fragrant about 2 minutes. Add lime juice and stir around. Add the tomatoes with their juices and 1 cup water and remaining teaspoon salt. Stir to combine and bring to a simmer over medium high heat. Add the chicken, skin side up, and any juices, reduce heat to low and cover for 20 minutes. Check the temperature of the thighs with a digital instant read thermometer. If the thighs are done, remove to a plate and cover loosely with foil. Remove the lid and simmer the sauce so it thickens about 20 more minutes.
- Divide the thighs among the 4 plates and serve with rice and beans and sauce from the pan. Garnish with cilantro and wedges of limes.
