Braised Chicken with Tomatillo Salsa

Braised Chicken with Tomatillo Salsa
Staff Writer
Cindy’s Table

If you haven’t noticed by now… I love one-pot cooking. Especially when the pan can go from the stove to the table!

This meal came to me while I was walking around the produce department not knowing what to make for dinner and I spotted the tomatillo on sale! Immediately braised chicken came to me and created this delicious recipe. I hope you try my Braised Chicken with Tomatillo Salsa and it follows the Paleo diet and is gluten-free.

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4
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 2 bone-in split chicken breast
  • 1 1/2 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper
  • 1 Teaspoon dried parsley
  • 4-6 chicken thighs
  • 1 large carrot, peeled and chopped
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, sliced in 1/2 the long way (divided)
  • 2-3 bay leaves
  • 7 tomatillos
  • 1 Cup low-sodium chicken broth
  • 1/4 Cup parsley, chopped
  • 1 Teaspoon freshly squeezed lime juice
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper

Directions

In a Le Creuset Braising pan over high heat, add in olive oil bring to almost a smoking point (you will see ridges in the oil). Season both sides of chicken with salt and pepper. Add chicken, skin side down to the hot pan.

Once skin is browned, flip over (about 4 minutes) then add carrots, celery, onion, garlic, 1/2 of the jalapeño chopped, and bay leaves. Lover to simmer; cover and cook on medium for 45 minutes.

Remove wrapers from tomatillos then rinse and cut in half. Add chicken broth and tomatillos over medium heat for 7 minutes. Add in parsley, garlic, lime juice, salt and pepper. Cover and cook for an additional 5 minutes. Remove from heat.

Using a fork, remove the skin that has fallen off the tomatoes. Take mixture once cooled and pour in Ultra Wide Mouth™ Series Food Processor or KitchenAid® 3-Speed Blender. Mix until combined. Pour back into pan and keep warm until ready to serve.

To serve plate chicken then drizzle tomatillo salsa over chicken.

Nutritional Facts

Total Fat
10g
14%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
3mg
1%
Carbohydrate, by difference
11g
8%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
36mg
4%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
27µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
52mg
16%
Niacin
1mg
7%
Phosphorus, P
77mg
11%
Selenium, Se
4µg
7%
Sodium, Na
284mg
19%
Water
45g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.