Tomatillo Pistachio Braised Chicken
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This tomatillo pistachio braised chicken dish is my take on a mole verde, which is a traditional Mexican dish. This variation is not traditional, but very delicious and relatively simple to replicate.
I like to pair this dish with mashed plantains and grilled green beans, and love to use the leftovers to make a quesadilla for a quick meal. This could also be eaten with tortillas for tacos or over Mexican rice.
You can find the free recipe to this dish on my website at easygourmetbyjackie.com
Special Equipment
Ingredients
Directions
Prep all the vegetables - dice the onion, slice the chiles, smash the garlic, and quarter the tomatillos.
Heat a large pan on medium high heat. Add a tablespoon of neutral oil to the pan and add an even layer of the chicken thighs. Season with kosher salt on each side, and sear for 3-4 minutes on one side, or until browned. Flip and cook for another minute, then set aside. Repeat this with all the chicken thighs and set aside. The chicken does not need to be fully cooked.
In the same pan, saute the onions and a pinch of salt on medium heat. After 4-5 minutes, add in the chiles and garlic. Cook for about a minute (until you can smell the fragrant garlic), then add in the tomatillos and another big pinch of salt. Cook for 5 minutes, then add in the browned chicken, chicken broth, half a bunch of cilantro, black pepper, and bring up to a simmer. Cover and cook for 15 minutes on medium low heat. Avoid letting the chicken boil, as this will cause the chicken to be tough.
Remove the chicken and pour the remaining sauce and veggies into a blender. Blend this together with 3 large romaine leaves, the toasted pistachios, the other half of the cilantro bunch, and another big pinch of salt. Pour this back into the pan, shred the chicken, and marry the 2 together. Taste for seasoning, and serve.