Tomatillo, Cilantro, Mexican Crema Chicken Thighs

tomatillo braised chicken thighs (57) WM

Happy Cinco de Mayo!! I love Mexican food, and will eat it any day of the year but I have to eat it on the 5th of May!  This dish is quite simply, how do I put it, amazing.   It combines tomatillos, cilantro, jalapenos and Mexican crema.  I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.


6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

tomatillo braised chicken thighs (7) WM


1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven.  Broil until blistered, checking occasionally so they do not burn.

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet.  Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce.  Place a lid over the skillet and cook on low until the chicken is cooked through.  Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes.  Serve with your favorite salad.  Enjoy!

tomatillo braised chicken thighs (1) WM