Chicken with Mexican Charred Tomato Sauce

Chicken with Mexican Charred Tomato Sauce
Photo by Ben Fink


  • ½ cup sour cream
  • 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)
  • Lime wedges
  • 3 to 4 large tomatoes (18 to 20 oz. total)
  • Salt and freshly ground black pepper
  • + 4 more ingredients
    • 1 small onion, quartered
    • 3 cloves garlic
    • Leaves from ½ bunch cilantro (about 1 cup lightly packed), coarsely chopped
    • 2 jalapeños, cored, seeded, and finely chopped

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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