The resident griller wasn't feeling very motivated to leave the air conditioned living house to light the grill & came up the the brilliant idea that I should braise the chicken in the sauce instead. This actually worked so well & created a pretty quick one pot meal. The tomatillo sauce had a nice sweetness with just a touch of heat from the peppers & a little tang from the vinegar. Braising kept the chicken nice & juicy. We ended up taking the meat off the bone & mixing it in with the sauce & rice. I think you could probably do this with your favorite too just add some water if needed.
Tomatillo Braised Chicken
1 T olive oil
1 small onion, about 1 heaping cup chopped
2 cloves garlic, minced
5 small peppers, seeded & chopped (we used 4 jalapenos & 1 cherry pepper)
1 lb tomatillos, remove outer papers & then chop
1 T white wine vinegar
2 bone-in chicken breast with skin removed
salt & pepper
In an oven proof pan with a lid heat the olive oil over medium-high heat. Add the onion, garlic & peppers then sauté until the onions are translucent. Stir in the tomatillos & vinegar. Let simmer until the tomatillos are softened & starting to break down, about 15 minutes.
Preheat the oven to 350 F.
Salt & pepper the chicken breasts. Lay the breasts in the pot with the tomatillo mixture. Add enough water so the sauce is covering the chicken breasts about halfway. Cover & put into the oven. Cook for about 20 - 30 minutes until the chicken registers 160 F on a thermometer.
Serve the chicken with rice & the tomatillo sauce.
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