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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 large chicken cut into 12 pieces (2 wings, 2 legs, 2 thighs, 2 half breast each cut in half, back cut in half)
- 1 1/2 lb. fresh tomatillos, husks removed
- 1 large dried ancho chili
- 4-6 garlic cloves in skins, stem end trimmed
- 1/2 - 1 cup beer
- 1 tsp kosher salt
- Olive oil
- 1 tbl minced cilantro stems
- 1/2 tsp ground cumin
- 1 medium onion, diced
How to make it
- Roast tomatillos, garlic in skins and dried chili at 350º for 20 minutes, until tomatillos are slightly browned and garlic is tender - turn halfway
- Remove stem and seeds from chili and place into a food processor
- Remove skins from garlic and place in food processor
- Cut tomatillos in half or quarters if large and place into food processor
- Add cilantro stems, cumin and 1/2 tsp kosher salt --- process until blended to a minced salsa
- Remove skin from chicken breast meat
- In a large stock pot, heat olive oil over medium heat
- Sear thighs, legs, wings and back pieces in batches until well browned on both sides
- Remove chicken to a bowl and pour off excess fat from the pan
- Sauté onion with 1/2 tsp kosher salt until softened
- Add beer and scrape up bits
- Add salsa and return chicken pieces to pan, including breast pieces
- Simmer over very low heat until chicken is very tender
- Remove chicken pieces from salsa and increase heat to reduce sauce
- Remove skin and bones from thighs and legs
- Pick breast, thigh and leg meat into bite sized pieces using two forks
- Return shredded chicken along with wings and back to reduced sauce and let stand until shredded meat absorbs sauce
- Use a slotted spoon to remove chicken from sauce
- 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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