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Chili Braised Chicken

This does take a bit of time and effort, but the result is so worthwhile. Use leftovers for soup!*

What you need

  1. 1 large chicken cut into 12 pieces (2 wings, 2 legs, 2 thighs, 2 half breast each cut in half, back cut in half)
  2. 1 1/2 lb. fresh tomatillos, husks removed
  3. 1 large dried ancho chili
  4. 4-6 garlic cloves in skins, stem end trimmed
  5. 1/2 - 1 cup beer
  6. 1 tsp kosher salt
  7. Olive oil
  8. 1 tbl minced cilantro stems
  9. 1/2 tsp ground cumin
  10. 1 medium onion, diced

How to make it

  1. Roast tomatillos, garlic in skins and dried chili at 350º for 20 minutes, until tomatillos are slightly browned and garlic is tender - turn halfway
  2. Remove stem and seeds from chili and place into a food processor
  3. Remove skins from garlic and place in food processor
  4. Cut tomatillos in half or quarters if large and place into food processor
  5. Add cilantro stems, cumin and 1/2 tsp kosher salt --- process until blended to a minced salsa
  6. Remove skin from chicken breast meat
  7. In a large stock pot, heat olive oil over medium heat
  8. Sear thighs, legs, wings and back pieces in batches until well browned on both sides
  9. Remove chicken to a bowl and pour off excess fat from the pan
  10. Sauté onion with 1/2 tsp kosher salt until softened
  11. Add beer and scrape up bits
  12. Add salsa and return chicken pieces to pan, including breast pieces
  13. Simmer over very low heat until chicken is very tender
  14. Remove chicken pieces from salsa and increase heat to reduce sauce
  15. Remove skin and bones from thighs and legs
  16. Pick breast, thigh and leg meat into bite sized pieces using two forks
  17. Return shredded chicken along with wings and back to reduced sauce and let stand until shredded meat absorbs sauce
  18. Use a slotted spoon to remove chicken from sauce
  19. Serve with wraps and sauce on the side

Leftovers make a great soup with a few additions. Check out the Chili Chicken soup recipe.

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