Chicken with Mexican Charred Tomato Sauce

Chicken with Mexican Charred Tomato Sauce
Photo by Ben Fink

Ingredients

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

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