Chipotle-Braised Chicken With Tomatillo Bean Salad Recipe - Los Angeles Times
A tart tomatillo-dressed bean and cucumber salad adds brightness to chicken slowly braised in a spicy chipotle broth.
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Cooking tools:
- Saucepan
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- Colander
- Chef's knife
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- Airtight container
- Refrigerator
- Zip-top bag
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 2 small shallots, thinly sliced
- 1 piece (2 inches) fresh ginger, peeled and minced
- 1 teaspoon whole brown or yellow mustard seeds
- 1/2 teaspoon whole cumin seeds
- 4 tomatillos, husks removed, rinsed and roughly chopped
- 4 cups homemade bone broth or store-bought chicken stock
- 2 tablespoons soy sauce, preferably low-sodium
- 1 recipe Marinated Chicken Pieces (see “Sunday Prep” or the note below)
- 1/2 cup roughly chopped cilantro, to garnish
- 1 recipe Tomatillo Bean Salad (see “Sunday Prep” or the note below)
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