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Braised Chicken with Tomatillos and Jalapenos Recipe

Braised Chicken with Tomatillos and Jalapenos

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on May 13, 2012

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    This is truly delicious! Anne you never let me down! I agree there is a little bite to the sauce so I added a touch of heavy cream. It smoothed it out beautifully. Served it to a crowd of 10 for a family gathering and they all LOVED it!

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  • on May 09, 2012

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    WOW! This is amazing. You must do the lime sour cream to go with it. The flavors just explode. Everyone in the family loved it. Anne, as usual, knocks it out of the park!

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  • on May 06, 2012

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    As a Cinco de Mayo baby, I had to give this one a try. All I can say is, happy birthday to me! I pretty much followed the recipe to the letter, except I browned chicken thighs only (no skin and substituted low fat plain yogurt for sour cream. After removing the fully cooked chicken, I added a tablespoon of Olivio Light to the reduced sauce (which gave it a wonderful creaminess and added only 50 calories then wilted the cilantro into reduction before serving with the yogurt/lime sauce. This recipe is healthy, easy, and delicious!

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  • on May 05, 2012

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    This was very tasty and easy especially if you have your meesa plose ready (sooo wrong in spelling My daughter doesn't like dark meat so I used boneless chicken breast browned and put them in the last uncovered 15min cooking time my daughter loved it and it is nice for low carb dinner 6 serving's 12.20 most coming from lime juice (4. My 8 year old grandson liked it though it was a little hot

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  • on April 29, 2012

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    Excellent! This one is a keeper. Don't skip the Lime Sour Cream, our family loved it!

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  • on April 23, 2012

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    Wonderful flavors!!! Doen't need the cream. A new favorite at our house.

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  • on April 11, 2012

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    Loved it! I had this with rice. The chicken is juicy and tender. And I loved the use of tomatilio. The only thing I will change next time is cutting down the use of lime juice.

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  • on March 02, 2012

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    Unbelievably simple and GREAT! The sauce is the secret. I did my grilling on an indoor grill pan and it was outrageous. I used all thighs and left the skin on. If you are going to serve it right away then I would do that again. Get the skin really crisp. If on the other hand you will chill and serve later I would remove the skin first. I had some masa hairina and added that at the end to thicken the sauce a little. Depending on how much you add it could turn into a soup or stew. Just take the chicken off the bone! We ate this with rice that I sauteed with some Mexican chorizo along with fresh corn tortillas. Cheap and DIVINE! The avacado sauce is great too. We added fresh chopped jalapenos to it as well.

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  • on February 25, 2012

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    LOVE IT!!!!!!!!!!!!!

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  • on January 15, 2012

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    My neighbor made this last night and it was delicious! I'm happy to add it to my bag-o-tricks.

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