Mexican Summer Chicken and Tomatillo Braise

Mexican · Summer · 75 min · Serves 4 · By Lesapor Test Kitchen

This Mexican-inspired braise combines tender chicken with the tangy freshness of tomatillos and zucchini. Ideal for low-carb diets, it maintains all the comforting qualities of a classic stew while embracing summery flavors and ingredients. Serve hot in a bowl or alongside a fresh green salad.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds bone-in, skinless chicken thighs
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups tomatillos, husked and quartered
• 1 poblano pepper, seeded and sliced
• 2 cups low-sodium chicken broth
• 2 medium zucchinis, sliced into half moons
• Black pepper, to taste
• Flaky sea salt, to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, cumin, and smoked paprika.
2. Sear the chicken thighs in the pot for about 4-5 minutes on each side until browned. Remove the chicken and set aside.
3. Add the chopped onion and garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
4. Add the tomatillos and poblano pepper. Cook for an additional 5 minutes until the tomatillos start to soften.
5. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot and cover. Reduce the heat to low and let it braise for 30 minutes.
6. Add the zucchini slices to the pot, cover again and cook for another 10 minutes until the zucchini is tender.
7. Adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges.