Chicken with Tomatillos and Cilantro
Transform your weeknight dinners with this flavorful Chicken with Tomatillos and Cilantro recipe, a vibrant dish that combines tender, seared chicken thighs with a tangy, herbaceous tomatillo-cilantro sauce. Fresh tomatillos and a hint of jalapeño bring a zesty kick, while garlic, cumin, and paprika add a warm depth to the broth. Finished with a squeeze of lime and a generous garnish of cilantro, this one-skillet dish is both comforting and refreshing. Ready in under an hour, it's perfect for serving over rice, quinoa, or with warm tortillas for a wholesome and satisfying meal. Ideal for fans of bold, Latin-inspired cuisine, this gluten-free dinner will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 medium tomatillos, husked and quartered
- 1 medium jalapeño, seeded and minced
- 1 cup chicken broth
- 0.5 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 cup fresh cilantro leaves (for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the diced onion to the pan. Sauté for 3-4 minutes, scraping up any browned bits, until the onion is softened.
Stir in the minced garlic, tomatillos, and jalapeño. Cook for 5 minutes, stirring occasionally, until the tomatillos start to break down and release their juices.
Add the chicken broth, chopped cilantro, lime juice, cumin, paprika, and the remaining 1/2 teaspoon of salt and black pepper. Stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Cover the skillet and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and garnish with additional fresh cilantro leaves before serving.
Serve the chicken with a generous spoonful of the tomatillo-cilantro sauce over steamed rice, quinoa, or warm tortillas for a complete meal.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 39.0 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4820 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
