Chicken with Mexican Charred Tomato Sauce

Ingredients

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

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