Tomatillo-Braised Chicken Thighs
with Garlicky Green Beans & Rice
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Just one taste, and you’ll be singing the braises of this rewarding recipe. The sauce is built from the pan fond, with garlic, shallot, Mexican-themed spices and the tangy green pulp of tomatillos, deliciously pulled from their husks. The best part is that the chicken thighs finish cooking in it to create the ultimate in tenderness, along with freshly chopped cilantro, honey and lime for absolute lip-lickingness. Complete this picture with still-crisp garlicky green beans and comforting white rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Tomatillos
- 300g Green beans
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Shallot (or onion)
- 1 Lime
- 160g White rice
- 14g Honey
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Medium pot
Large high-sided pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
390 mg
Total Carb
98 g
Sugars
18 g
Protein
45 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. on one side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the husks from the tomatillos; medium-dice. Quarter the lime. Remove the stem ends of the green beans; halve crosswise. Halve, peel and mince the shallot. Mince the garlic. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
Make the sauce & finish the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the shallot and ½ the garlic. Sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the tomatillos and sauté, gently crushing to release their juices, 4 to 5 min., until beginning to soften; season with ½ the remaining spices and S&P. Add the chicken* and 4 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 5 to 6 min., until cooked through.
Cook the green beans
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Finish & serve
To the pan of chicken, add the honey, chopped cilantro and juice of ½ the lime wedges; toss well. Divide the rice between your plates. Top with the green beans, chicken and sauce. Garnish with the remaining cilantro and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
