Chicken with Mexican Charred Tomato Sauce

Ingredients

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

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