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    Braised Chicken Thighs with Tomatillos and Hominy

    clock-icon60 minutes
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    Pixicook editorial team

    A hearty and flavorful dish featuring tender chicken thighs braised with tangy tomatillos and hominy.

    Ingredients for Braised Chicken Thighs with Tomatillos and Hominy

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Canola Oil

    tablespoons

    Substitute chevron-down

    Bone-In, Skin-On Chicken Thighs

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Black Pepper

    to taste

    Substitute chevron-down

    Garlic Clove, smashed

    each

    Substitute chevron-down

    Yellow Onion, thinly sliced

    0 oz

    Substitute chevron-down

    Tomatillos, husks removed and chopped

    0 lb

    Substitute chevron-down

    Jalapeño, thinly sliced, seeds removed if less heat is desired

    each

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Hominy, rinsed and drained

    0 oz

    Substitute chevron-down

    Radishes, thinly sliced

    each

    Substitute chevron-down

    Lime Juice, fresh

    tablespoons

    Substitute chevron-down

    Cilantro, tender leaves and stems

    cups

    Substitute chevron-down

    Corn Tortillas

    each

    Substitute chevron-down

    How to Make Braised Chicken Thighs with Tomatillos and Hominy

    1. Brown the Chicken

    Heat the canola oil in a Dutch oven or a heavy pot over medium-high heat. Season the chicken thighs with kosher salt and black pepper and lay them skin side down in the pot. Cook undisturbed for about 8 to 10 minutes until golden brown and crispy. Flip the chicken and cook for another 5 minutes. Transfer the chicken to a plate to rest.

    2. Sauté Garlic and Onion

    In the same pot, add the smashed garlic cloves and half of the thinly sliced onion. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes.

    3. Add Tomatillos and Jalapeño

    Stir in the chopped tomatillos and half of the sliced jalapeño. Pour in the chicken stock and bring the mixture to a simmer. Cook for 25 to 30 minutes until the tomatillos break down and create a sauce.

    4. Return Chicken to Pot

    Add the chicken back into the pot, nestling the pieces into the sauce. Simmer for another 25 to 30 minutes until the chicken is tender.

    5. Add Hominy

    Stir in the hominy and continue to simmer the stew until it thickens slightly, about 15 to 20 minutes.

    6. Prepare Radish Topping

    Combine the thinly sliced radishes, the remaining onion and jalapeño, and the fresh lime juice in a mixing bowl. Toss together.

    7. Serve

    Ladle the braised chicken and sauce into bowls. Top with the radish mixture and cilantro. Squeeze lime juice over each serving and accompany with warm corn tortillas.

    Pitfalls and tips

    Searing the Chicken

    For deeply flavored chicken thighs, use a heavy-bottomed skillet (like cast iron) to achieve a proper sear. Make sure your oil is shimmering before adding the thighs. Do not overcrowd the pan; work in batches if necessary to ensure even browning.

    Layered Spicing

    Don't shy away from seasoning at multiple stages. Season the chicken before searing, adjust salt while sweating aromatics, and taste again before serving. This builds a well-rounded flavor profile.

    Developing Flavor with Aromatics

    Take your time sweating the aromatics (like onions and garlic) until they're soft and golden. This is the flavor foundation of your dish.

    Make-Ahead Potential

    This dish can be made a day ahead. If doing so, let it cool and refrigerate it. Reheat gently on the stove, adding a splash of chicken stock to loosen the sauce as needed.

    Rest and Infuse

    Allow the dish to cool slightly after cooking without the lid. This resting period helps meld flavors together beautifully.


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