Chile Braised Chicken Recipe

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Chile Braised Chicken

This does take a bit of time and effort, but the result is so worthwhile.

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

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

Questions about this recipe?