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Chicken Tomatillo Stew with Crispy Chicken Skin and Pickled Shallots

Chicken Tomatillo Stew

This Chicken Tomatillo Stew features braised chicken swimming in a sauce comprised of roasted tomatillos, jalapeños, onions, and garlic.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole chicken legs skin-on
  • 1 tsp kosher salt divided
  • 2 shallots thinly sliced
  • ½ cup rice wine vinegar
  • 2 limes juiced (divided)
  • 2 yellow onions cut into wedges
  • 6 cloves garlic smashed and peeled
  • 3 jalapeños halved and deseeded
  • 1 820ml, 29 fl oz can tomatillos, drained
  • 1 ½ cups chicken stock low sodium
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ¼ cup sour cream to serve
  • ¼ cup coarsely chopped cilantro to serve

Equipment

  • 2 medium-sized baking sheets
  • 1 Food Processor
  • 1 large heavy bottom braiser or pot
  • 1 11x7 oval casserole dish

Method
 

  1. Preheat the oven and line one baking sheet with parchment paper.
  2. Skin the chicken legs and arrange the skins on the lined baking sheet. Sprinkle with roughly ⅓ of the salt. Place another piece of parchment on top of the skins, and place the remaining baking sheet on top of that.
    4 whole chicken legs, 1 tsp kosher salt
  3. Transfer everything to the oven and bake for 15 minutes. Remove the baking sheet and the top piece of parchment, and bake for another 7 minutes, rotating the pan once halfway through.
  4. Sprinkle the now-skinned chicken legs all over with the remaining salt. Chill until ready to use.
    1 tsp kosher salt
  5. While the skin is roasting, whisk to combine the shallots, vinegar, and half of the lime juice. Set aside to pickle at room temperature.
    2 shallots, ½ cup rice wine vinegar, 2 limes
  6. When the skin is crisp, transfer them to a plate lined with a paper towel and set them aside to drain. Pour the chicken fat from the baking sheet into a small bowl. Set the fat aside.
  7. Place the tomatillos, onions, garlic, and jalapeños in a large bowl. Add the reserved chicken fat and toss to coat. Pour the mixture onto the baking sheet you used to roast the chicken skin. Transfer to the oven and roast for 30 minutes or until blistered.
    2 yellow onions, 6 cloves garlic, 3 jalapeños, 1 820ml, 29 fl oz can tomatillos, drained
  8. When the tomatillo mixture is ready, take it out of the oven and reduce the oven temperature to 350°F. Transfer the blistered veg to a food processor and add the chicken stock, oregano, and cumin. Blitz until lightly chunky.
    1 ½ cups chicken stock, 1 tsp dried oregano, 1 tsp ground cumin
  9. Pour the mixture into a braiser or large heavy-bottom pot. Nestle the chicken legs into the sauce and cover. Transfer to the oven and cook for 50-55 minutes, turning the chicken once halfway through.
  10. Transfer the chicken legs to a casserole dish and, using two forks, shred the chicken meat and discard the bones. Return the meat to the sauce and add the remaining lime juice. Stir to combine.
    2 limes
  11. Serve the finished stew over rice and garnish with a dollop of sour cream, jalapeño slices, crumbled chicken skin, lightly pickled shallots, and fresh cilantro. Serve immediately and enjoy!
    ¼ cup sour cream, ¼ cup coarsely chopped cilantro

Notes

Note 1: You can crisp the chicken skin and make the tomatillo sauce up to three days in advance.