- 4 bone-in, skin-on chicken thighs
- 1 tablespoon neutral cooking oil
- 2 tablespoons butter
- 1 large green tomato sliced into 6 rounds
- 1 Serrano pepper optional, trimmed and thinly sliced
Green Tomato Salsa Verde
- 1 shallot peeled and diced
- 1 teaspoon neutral cooking oil
- 5 cloves garlic peeled and crushed
- 1 large green tomato cored and quartered
- 4 tomatillos husks removed, tomatillos washed and quartered
- 1 Serrano pepper trimmed and halved
- 2 cups chicken stock
- Salt and pepper to taste
Cook the Chicken:
Preheat oven to 425ºF. Heat the neutral cooking oil in the skillet over medium-high until very hot. Pat the chicken dry and season all over with salt and pepper.
Once the oil is hot, add the chicken, skin-side down, and cook without moving for 5-6 minutes until crispy and golden brown. Transfer to the oven and bake for 30 minutes or until an instant-read thermometer reaches 165ºF.
Remove the chicken from the oven and carefully return the skillet to the stovetop. Transfer the chicken to a platter and keep warm.
Prepare the Green Tomato Salsa Verde:
While the chicken is cooking, prepare the green tomato salsa verde.
Heat a teaspoon of oil in a saucepan and add the shallot. Cook for 1 minute. Add the garlic and cook for 45 seconds.
Add the tomatillos, quartered green tomato, Serrano pepper, and the chicken stock.Season with salt and pepper. Bring to a boil and then reduce heat and simmer for 15-20 minutes.
Using an immersion blender or food processor, pulse the mixture until smooth. Season to taste with salt and pepper. Keep warm.
Fry the Tomatoes:
Carefully drain off all but 1 tablespoon of fat in the skillet.
Turn the heat on the skillet to medium high. Add the butter.
Once melted and frothy, pat the tomatoes dry once more and place into the skillet and cook without moving for 2-3 minutes or until the tomatoes begin to char. Flip and cook an additional 1-3 minutes. Add the sliced Serrano pepper, if using, and cook for 45 seconds. Turn off the heat.
Calories: 404kcal | Carbohydrates: 9g | Protein: 22g | Fat: 31g | Sodium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin C: 7mg