Salsa Braised Chicken Thighs
I’ve been on a mission. These gourmet weeknight dinners just need to be simplier, tastier and well, just overall good. I don’t want to do a ton of dishes, I don’t want to chop for 20 minutes and I don’t want the ingredients list to be long. If you are after those recipes, I’ve got those too BUT sometime you just need something fast, delicious and healthy.
Here it is. This braised chicken sounds fancy and hard and long but it’s not. Browning the chicken takes the longest – and you want to do this so you get that nice caramel color on the skins. Then adding in your favorite salsa, finisih cooking in your oven and dinner is served.
Avocado Tomatillo Cream
The spicy salsa needs something else. Like a tangy and creamy garnish.
Make my simple Avocado Tomatillo Cream.
Roast 4 quartered tomatillos and 1 sliced shallot drizzled with olive oil and a pinch of each salt and pepper, in a hot 425F degree oven. When everything is softened and slightly browned, remove from the oven. Place in a blender with 1 very rip avocado, 1 heaping tablespoon of honey, juice from 1/2 lime, salt and pepper to taste. Blend until smooth. When you serve it up, top each chicken thigh with a little avocado tomatillo cream. So good.
Kitchen tools I used in this recipe
What side dishes do you
serve with Salsa Braised Chicken?
For sides, I love having simple jasmine rice (done in 15 minutes) and maybe a can of black beans and tortillas. Simple, fabulous and you are going to add this to your weekly routine.
Add 1 zest of lime and the juice to the rice, using a fork to mix it all together. Top with some chopped cilantro. Fancy.
Weeknight recipes to love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Salsa Braised Chicken Thighs
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Short ingredients makes this a delicious weeknight recipe to make over and over again.
Ingredients
- 1 teaspoon olive oil
- 8–10 bone-in and skin on chicken thighs
- salt and pepper
- 1 1/2 cups your favorite salsa
- 1/2 cup chicken bone broth
- 1 lime, quartered
- chopped scallions and cilantro, for garnish
Instructions
- Preheat your oven to 400F.
- Heat a cast iron enamel pan up over medium high heat. When the pan is hot, swirl the olive oil around the pan.
- Sprinkle both sides of each chicken thigh with salt and pepper – be liberal, generous and thorough. Using kitchen tongs, add the chicken thighs skin side down on the pan. Make sure to give each thigh some room to ensure the skin is touching the pan. Let cook for 6 minutes or until the skin is crispy and brown. Don’t flip over or turn over until at least 6 minutes has passes or you could rip the skin off the chicken thigh – you want to keep the in tacked.
- Flip all the chicken thighs over and turn the heat off. Move the thighs around so that you have a little room to pour the salad and chicken bone broth into the pan – so you don’t pour the liquid on top of the thighs. This is all so that the chicken skin stays crispy and doesn’t get soggy.
- Place the pan into your preheated oven for 8-10 minute. Remove and garnish with lime wedges and cilantro. Serve with avocado tomatillo cream and cilantro lime rice.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner
You might also like
