Chicken with Mexican Charred Tomato Sauce

Chicken with Mexican Charred Tomato Sauce
Photo by Ben Fink


  • 1 tsp. finely chopped canned chipotle chile (about 1 small)
  • 2 Tbs. butter or olive oil
  • 2 jalapeños, cored, seeded, and finely chopped
  • 1 small onion, quartered
  • Lime wedges
  • 3 cloves garlic
  • ½ cup sour cream
  • + 4 more 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)

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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