Chicken with Mexican Charred Tomato Sauce

Chicken with Mexican Charred Tomato Sauce
Photo by Ben Fink

Ingredients

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