Braised Chicken with Tomatillos and Jalapenos

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We have made this dish about 6 times in the last 7 months. We do remove the skin from the chicken. We have made it both with drumsticks and thighs and with boneless chicken thighs. I would suggest giving the lime sour cream a try, even if you think it isn't your thing. We are making the recipe again today using pork shoulder instead of chicken.

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loved it!

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Agree that the skin should be removed. Other than that minor detail, this recipe was AWESOME!!! Plan to try it again with slow-cooked pork shoulder. We skinned the jalapenos but not the tomatillos. We did not use the lime sour cream, but plan to do so next time.

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I love making Ann's recipes and ive made more than a dozen and this one ROCKS! The only thing I found wrong is the skin needs to be off the chicken. I love (even though skin is not healthy but a crispy skin is irresistable Leave it off because it gets soggy even after crisping it up by putting a lid on the pan while braising it. This is my favorite chicken dish EVER! and don't skip the lime sour cream, even if u have to save calories and use low fat. I do like spice so next time 3 jalapinos. Easy, cheap and Awesome! And after you roast the tomatillos and peppers, cover them in a bowl and remove the skins the best you can so there are no bad skins to chew through. I had extra sauce so put it in the freezer so I can make this dish again in a cinch. MAKE THIS DISH!

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LOVED THIS! My plan was to double the recipe, but ended up with double the sauce / braising ingredients, but not the amount of chicken. When came time to simmer on the stove, I placed covered in a 300F oven for 60 minutes. After cooling a bit, I removed the bones, removed the skin and returned the tender chicken meat to the pot as a type of "stew." I cooled overnight, then removed solidified fat. Re-warmed on stove-top, and after ladling into wide soup bowls, I topped with a few crushed tortilla chips and some shredded jack and swiss cheese, broiled briefly until melted, then topped with the lime cream. WOW - it was amazing, and my husband who fusses with chicken on the bone, raved, as well as everyone else. Now, I just need to come up with a name for this fabulous tasting do-ahead "stew."

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EXCELLENT! Once again Ms Anne! You have out done yourself. This is an absolute delicious dish. I did not add as much lime and I only used 1 jalapeno with the seeds. I love lime but not over powering. One other thing I did also that Anne NEVER uses is "PEPPER" haha. I always have to season with salt and pepper. Pepper is just a must in my cooking. Once again.....this was abosultely delish. I will make it again. I served it with rice. TOTAL KEEPER!! :

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This is perhaps one of the best recipes I have found for chicken on Food Network - Not too difficult and plenty of room for a improv (I like more tomatillo and jalapeno I do it with only thighs and it has turned out perfectly every time.

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This was out of the park! There are just so many different flavors going on and it is just so dang good. I used chicken thighs and breasts and they were so moist and flavorful. The sauce it wonderful. I used 3 jalapeno and it wasn't too hot just lots of flavor! Wonderful.

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This recipe is AMAZING! Definitely a keeper! This was my first time using tomatillos and it turned out delicious! I used boneless/skinless chicken thighs because I had them on hand and they were super moist (and they're easier to eat. Thanks Anne for a great recipe!!

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Too bad the rating doesn't go up to a 10 because that's what this is! It's very easy to make and came together quickly. The thigh and leg bones added great flavor while they cooked in the sauce. We love spice and adding the 2 jalapenos was just right and the tomatillo’s gave it a very creamy texture. Don't forget the lime juice/sour cream mixture. It adds a wonderful and light finish to the spiciness! Definitely a keeper!!!