Braised Chicken Thighs With Tomatillos - Alison Roman

Name: Braised Chicken Thighs With Tomatillos - Alison Roman
Ingredients: 1 tablespoon canola oil; 1 ½ to 2 pounds bone-in, skin-on chicken thighs or legs; Kosher salt; black pepper; 2 garlic cloves, smashed; 1 red or yellow onion , thinly sliced; 1 pound tomatillos , husks removed, chopped; 1 jalapeño , thinly sliced, seeds removed if you like; 4 cups chicken stock; 1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice); 4 radishes , thinly sliced; 2 tablespoons fresh lime juice , plus 1 lime, halved, for serving; 1 ½ cups cilantro , tender leaves and stems; Corn tortillas , for serving

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Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances.

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Ingredients

1 tablespoon canola oil
1 ½ to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt
black pepper
2 garlic cloves, smashed
1 red or yellow onion , thinly sliced
1 pound tomatillos , husks removed, chopped
1 jalapeño , thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes , thinly sliced
2 tablespoons fresh lime juice , plus 1 lime, halved, for serving
1 ½ cups cilantro , tender leaves and stems
Corn tortillas , for serving