Here’s how thoroughly Pinterest has changed the lives of bloggers like me. Do you see this Tomatillo Chicken recipe? Well this recipe has lived in my house at least 6 months but I never gave it a second look. Then suddenly (out of nowhere?) I just had to make it.
I was cruising over to one of my favorite Blogs, sis. boom. [blog!]. When I arrived I noticed that Trevor hadn’t posted anything new since my last visit. I know Trevor (IRL) and I knew he was traveling on business. I didn’t really expect a new post, but I was hoping there’d be a new post anyway. Trevor is a witty man. I needed a dose of wit. But alas, no new post– no new wit.
So I decided to visit his Pinterest boards. If I couldn’t have a piece of his mind, then I’d have to settle for a piece of whatever he was offering on Pinterest.
He has a board called Food I Wanna Make. So I clicked it. It’s there I saw a nice photo of Braised Chicken with Tomatillos. It was pinned from Leites Culinaria. But there was something so familiar about it. I just knew I’d seen that recipe and photo somewhere before. Upon further inspection I saw that the post was by Kate McMillan. A vaguely familiar name to me. But why? Could she be a regular contributor to Leites Culinaria? I don’t know because I don’t make it to that blog very often. So why was that recipe so familiar to me? The photo by Erin Kunkel too?
As I was scratching my head in befuddlement I happened to look up. Right there on the bookshelf in front of me was a book called One Pot of the Day by Kate McMillan. It seems I remembered the recipe from the book. It’s a terrific recipe too. So easy to make. Endlessly adaptable. I’m serving it for dinner in about an hour with nothing more than some corn tortillas and fresh California Avocado. I’m so glad I made this recipe.
The odd thing is this– I hadn’t really considered making this recipe until I saw it on Trevor’s Pinterest board. I mean the recipe had been living quietly just inches above my desk, but thanks to Pinterest suddenly Tomatillo Chicken was shouting for my attention. I knew it would be delicious, almost as delicious as beating Trevor to the punch on this one. So I made it. Ha! GREG
Ingredients
- 2 tablespoon olive oil
- 4 large chicken legs (about 2 lbs)
- 1 onion, finely chopped
- 2 cup chicken stock
- 1 roasted anaheim chili (chopped)
- 1 roasted poblano chili (chopped)
- 3 clove garlic (peeled and minced)
- 1 pound tomatillos (husked, rinsed, and quartered)
- 3 tablespoon finely chopped cilantro (plus whole leaves for garnish)
- 1 teaspoon ground cumin
- 1 tablespoon freshly squeezed lime juice
- 1 pinch each kosher salt & black pepper
- 8 lour or corn tortillas (warmed)
Directions
Heat the oil in a large sauté pan over medium-high heat. Sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the stock, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that have collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes. Transfer the chicken to a platter. Add the lime juice to the sauce remaining, stir to combine; season with salt and pepper. Pour the sauce over the chicken and garnish with the whole cilantro leaves. Serve with tortillas on the side.
