Time: 1 hour.
Complexity: easily
Servings: 6

Crispy-fried chicken legs and thighs are simmered in a savory sauce made with tomatillos, jalapeños, and cilantro. Before adding the tomatillos and jalapeños to the sauce, they are grilled until blackened. This technique helps infuse the sauce with a rich, full-bodied flavor with a smoky note. Serve with a chilled light beer.

Ingredients:

Chicken

• 6 tomatillos, peeled
• 2 jalapeños
• 4 chicken thighs, trimmed of excess fat and skin
• 4 chicken legs
• 1 large Spanish onion, diced into 0.5cm cubes
• 3 cloves garlic, crushed and finely chopped
• 2 cups chicken broth
• Zest and juice of 2 limes
• 1/4 cup chopped fresh cilantro, plus a few extra leaves for serving

Sour cream with lime

• 0.5 cup sour cream
• Zest and juice of 2 limes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, ground cherries, jalapeno pepper, lime, cilantro, sour cream

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Preparation:

Step 1
• Preheat the grill. Place the tomatillos and jalapeños on the grill and cook until the skins are charred, 10–12 minutes. Remove the tomatillos and jalapeños from the grill and let cool.
Step 2
• Chicken: Generously salt the chicken.
  
  Grease a large, straight-sided skillet with olive oil and place over medium-high heat. Place the chicken legs and thighs, skin side down, in the hot skillet. Brown the chicken thoroughly on all sides. Remove from the skillet and set aside.
Step 3
• Drain any excess fat from the pan and add a few drops of fresh oil. Add the onion, season with salt, and cook until very soft and fragrant, 7–8 minutes.
Step 4
• While the onion is cooking, coarsely chop the tomatillos and set aside. Dice the jalapeños into 0.5 cm cubes and set aside with the tomatillos. If you want to tone down the heat, remove the seeds before slicing.
Step 5
• Add the garlic to the onion in the pan and cook for 1–2 minutes. Add the tomatillos and jalapeños. Stir and add the chicken broth, lime juice, and zest. Taste and season with salt if needed.
Step 6
• Return the chicken to the pan and bring the sauce to a simmer. Reduce the heat to low and cover the pan with a lid. Simmer for 15 minutes. Remove the lid and cook for another 15 minutes to thicken the sauce. Taste and add more salt if needed.
Step 7
• Sour cream with lime: Mix sour cream with lime zest and juice.
  
  Remove the chicken from the pan and sprinkle with cilantro. Spoon the sauce over the chicken, sprinkle with cilantro leaves, and serve with sour cream.

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