Tender chicken thighs are topped with a charred green bean and tomatillo mixture.
things you'll need.
For the Chicken:
2 pound Chicken Thighs (boneless; skin on)
7 large Tomatillos (husks removed and hulled)
1-2 Serrano Peppers (coarsely chopped)
5 Limes (juiced)
1 pound French Green Beans (ends trimmed)
1/2 Red Onion (sliced thinly)
3 Scallions (cut into 1-inch pieces)
1 Jalapeno (thinly sliced)
3/4 cup Cilantro (leaves picked)
Salt and Pepper
16 Corn Tortillas
For the Garnish:
2 Jalapenos (thinly sliced)
Sha Sha Sauce
thinly sliced Radishes
Liquid Measuring Cup
Measuring Cup (set)
Cast Iron Skillet
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 7 large Tomatillos (husks removed and hulled) 1-2 Serrano Peppers (coarsely chopped) 3/4 cup Cilantro (leaves picked) 5 Limes (juiced) Olive Oil Salt and Pepper
instructionsFor the Chicken: Blend the tomatillos, serrano peppers, cilantro leaves, lime juice and about 1/2 cup extra virgin olive oil. Season with salt and pepper. Set aside 1/4 of the mixture in a large bowl.
instructions Place the chicken thighs in a resealable plastic bag along with 3/4 of the marinade. Squeeze out excess air, seal the bag, making sure the chicken is coated in the mix. Place in the refrigerator. Let marinate for at least 2 hours but preferably over night.
instructions Remove the chicken from the fridge 30 minutes prior to use. Place a large cast iron skillet over medium-high heat and add 2 to 3 tablespoons of olive oil.
instructions Remove the chicken from the marinade and wipe off any excess, discarding marinade. Season chicken with salt and pepper. Begin cooking skin side down for 5 to 6 minutes or until the skin is crispy. Flip and continue to cook for 3 to 4 minutes until the chicken is cooked through, 165 degrees F on an instant read thermometer.
instructions Working with the reserved tomatillo mixture, add a few dashes of chipotle hot sauce and whisk in a few tablespoons of extra virgin olive oil. Adjust seasoning to taste.
ingredients 1 pound French Green Beans (ends trimmed) 1/2 Red Onion (sliced thinly) 3 Scallions (cut into 1-inch pieces) 1 Jalapeno (thinly sliced)
instructions In another skillet placed over medium-high heat add 1 to 2 tablespoons of olive oil and toss the beans into the pan. Season with salt and pepper. Do not touch the beans. Let them sit and char in the pan. Stir after about 2 to 3 minutes, or once you see the green beans developing some charred spots. Add the onion and scallions and cook for 4 to 5 minutes longer. The beans should be slightly tender. Transfer the charred beans to the tomatillo dressing and toss to coat. Add the jalapeno and toss to combine.