Braised Chicken with Cilantro, Mint and Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 chicken drumsticks |
4 boneless chicken thighs, skinless |
1 tablespoon ground coriander |
salt |
freshly ground white pepper |
2 tablespoons canola oil |
1 cup (packed) cilantro, plus leaves for garnish |
1/2 cup (packed) mint leaves |
1 (small) onion, quartered |
2 poblano chiles, stemmed and seeded |
1 jalapeño, stemmed and seeded |
1/2 cup light cream or half-and-half |
sliced pickled jalapeños, cooked rice and warm naan, for serving |
Directions:
1. Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
2. In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
3. Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream and 1/2 cup of water and puree until smooth.
4. Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.
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