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Chicken with Charred Green Tomatoes

This chicken with charred green tomatoes is an easy, delicious, and flavorful weeknight dinner. You will love this chicken with green tomatoes recipe!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 as a light dinner
Calories: 404kcal

Equipment

  • Skillet
  • Saucepan
  • Immersion blender or food processor

Ingredients

  • 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

Instructions

Prepare the Tomatoes:

  • Place the tomato rounds on a paper towel lined plate. Season all over with a bit of sea salt. Place more paper towels on top to absorb excess moisture. Set aside until needed.

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.

To Serve:

  • Divide the warm salsa verde between shallow plates and place a tomato round on top. Place a chicken thigh on each dish and scatter the sliced Serrano pepper on top, if using. Enjoy!

Nutrition

Calories: 404kcal | Carbohydrates: 9g | Protein: 22g | Fat: 31g | Sodium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin C: 7mg
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