Chicken with Tomatillos and Cilantro

Transform your weeknight dinners with this flavorful Chicken with Tomatillos and Cilantro recipe, a vibrant dish that combines tender, seared chicken thighs with a tangy, herbaceous tomatillo-cilantro sauce. Fresh tomatillos and a hint of jalapeño bring a zesty kick, while garlic, cumin, and paprika add a warm depth to the broth. Finished with a squeeze of lime and a generous garnish of cilantro, this one-skillet dish is both comforting and refreshing. Ready in under an hour, it's perfect for serving over rice, quinoa, or with warm tortillas for a wholesome and satisfying meal. Ideal for fans of bold, Latin-inspired cuisine, this gluten-free dinner will quickly become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 medium tomatillos, husked and quartered
• 1 medium jalapeño, seeded and minced
• 1 cup chicken broth
• 0.5 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.25 cup fresh cilantro leaves (for garnish)

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pan and set aside.

Step 3

Lower the heat to medium and add the diced onion to the pan. Sauté for 3-4 minutes, scraping up any browned bits, until the onion is softened.

Step 4

Stir in the minced garlic, tomatillos, and jalapeño. Cook for 5 minutes, stirring occasionally, until the tomatillos start to break down and release their juices.

Step 5

Add the chicken broth, chopped cilantro, lime juice, cumin, paprika, and the remaining 1/2 teaspoon of salt and black pepper. Stir to combine.

Step 6

Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.

Step 7

Cover the skillet and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 8

Remove the skillet from heat and garnish with additional fresh cilantro leaves before serving.

Step 9

Serve the chicken with a generous spoonful of the tomatillo-cilantro sauce over steamed rice, quinoa, or warm tortillas for a complete meal.

Nutrition Facts

Serving size	(2319.9g)

Amount per serving	% Daily Value*
Calories	2531.1

Total Fat 170.7g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 3707.2mg	0%
Total Carbohydrate 82.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 39.0g
Protein 179.6g	0%

Vitamin D 0IU	0%
Calcium 330.7mg	0%
Iron 20.4mg	0%
Potassium 4819.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 27.8%

Carbs: 12.7%