Chicken with Mexican Charred Tomato Sauce

Chicken with Mexican Charred Tomato Sauce
Photo by Ben Fink

Ingredients

  • Lime wedges
  • 1 small onion, quartered
  • 2 jalapeños, cored, seeded, and finely chopped
  • 2 Tbs. butter or olive oil
  • 1 tsp. finely chopped canned chipotle chile (about 1 small)
  • 4-lb. chicken, cut into 6 pieces (or 3-½ to 4 lb. chicken pieces)
  • Leaves from ½ bunch cilantro (about 1 cup lightly packed), coarsely chopped
  • + 4 more ingredients
    • 3 to 4 large tomatoes (18 to 20 oz. total)
    • Salt and freshly ground black pepper
    • ½ cup sour cream
    • 3 cloves garlic

Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 min.; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant,...

View full recipe at Fine Cooking

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