Braised Chicken with Cilantro, Mint and Chiles
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A one pot classic of braised chicken thighs and drumsticks in a cilantro, mint and chile sauce. Adapted from a recipe by Grace Parisi
Ingredients
  • 4 chicken drumsticks
  • 4 skinless, boneless thighs
  • 1 tbsp ground cumin
  • 1 tsp ground garlic powder
  • 1 tsp ground fennel seed
  • 1 cup packed cilantro (plus leaves for garnish)
  • 1 small onion, quartered
  • ½ cup packed mint leaves
  • 2 poblano chiles, seeded and stemmed
  • 1 jalapeño, seeded and stemmed
  • ½ cup light cream or half and half
  • ½ cup water
  • Sliced picked jalapeños
  • Cooked white jasmin rice and warm nan for serving
Instructions
  1. Make three slashes to the bone in each drumstick. Rub the chicken with the cumin, garlic powder and fennel seed and season with salt and pepper.
  2. In a large Dutch Oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high what, turning occasionally until browned all over, about 8 minutes.
  3. Meanwhile, in food processor, combine the cilantro, mint, poblanos, and jalapeño and blend until finely chopped. Add the cream and water and blend until smooth.
  4. Pour the green sauce over the chicken and blend until smooth.
  5. Cover partially and simmer until cooked through 30-40 minutes.
  6. Sprinkle chicken with cilantro and served with jalapeños, rice and naan.
Recipe by Weekend Table at https://weekendtable.com/2012/10/14/braised-chicken-with-cilantro-mint-and-chiles/