- Cook Time: 40m
- Total Time: 45m
- Serves: 4
- Category: Dinner, Gluten Free, Lunch
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons chopped cilantro
- ¼ cup corn starch
- 3 cups vegetable stock
- 1/2 teaspoon ground cumin
- 2 medium cloves garlic, minced
- 1 medium yellow onion, diced
- 2 jalapeno peppers
- 1 lbs tomatillos, husks removed
- Sea salt
- Olive oil
- 1 tablespoon freshly squeezed lime juice
Instructions
- Preheat the oven to 450 degrees F.
- Cut a small slit in the bottom of each tomatillo and place on a baking sheet along with the jalapenos. Roast in the oven, turning at 15 minutes, until browned and soft, about 25 minutes. Set aside to cool.
- In a large stock pot, heat 1 tablespoon of olive oil. Season the chicken with salt and cook over high heat until nicely brown, about 4 minutes on each side. Set aside on a plate.
- Add the onions to the pan and sauté, scraping up any brown bits on the bottom, until translucent, 5-7 minutes. Add the garlic, cumin, and 1 tsp sea salt.
- Cook one minute more. Place the chicken in the bottom of the pot on top of onions and garlic.
- Remove the charred skins from the jalapenos and add to the chicken along with the tomatillos.
- In a small bowl, whisk together the cornstarch and ½ cup of stock until dissolved. Add it to the pot along with the remaining stock. Bring to a boil, reduce the heat, and simmer until the sauce has thickened, about 25 minutes.
- Remove the chicken to a plate or cutting board and shred.
- Puree what is left in the pot with an immersion blender or pour into a stand blender. Blend until semi-smooth, because you still want some chunks. Return the cooked chicken to the pot and add the cilantro and lime juice. Salt and pepper to taste.
- Serve the chicken topped with the sauce over brown rice or quinoa.
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