I am not one to fall in love with food described as ‘light and refreshing,’ unless we are talking about cocktails (then come to Mama). A normal salad could be considered light and refreshing until I get a hold of it and junk it up with things like bacon, avocado, and pecan vinaigrette. It’s not that I don’t love light and refreshing food, it’s just that I prefer to find some butter or cream or bacon or cheese tucked in there somewhere.
This recipe peaked my interest because I love love love cilantro and fresh mint, and I am dipping my toes into the world of fresh chiles. I hit the jackpot when I saw that the braising sauce involved cream.
Let’s recap: chicken braised in a creamy, herby, zesty sauce. J-A-C-K-P-O-T!
This is the point in the post where I want to shout from the rooftops that this is kid-friendly because it is. It’s totally not too spicy (and that comes from someone whose spiciness threshold is a single RedHot), but just enough that the peeps in your family who like their food with a kick will be utterly satisfied. The reason I won’t shout ‘kid-friendly’ from the rooftops is that it’s green. I was blessed with a kid who cares not about color, only about taste, which is because God knew I would have multiple daily breakdowns if my child only liked foods that belong in the beige, ecru, and parchment family. So to parents of ‘selective eaters,’ I salute you and would support erecting a monument in your honor. When the color green can finally grace your child’s plate, look no further than this dish.
I wanted nothing more than to grab an entire baguette (just for me) and use it to sop up all the leftover sauce in my bowl. But if I ate baguette every time I wanted it, I’d have eaten 5 today already and would be exchanging my tri outfit (gahhh! 6 days till race day!!) for elastic-waisted mom jeans, so as an alternative, I made eggplant bruschetta as a side dish. Um, it was amazing. Next post, I promise!
Stay creamy, herby, and zesty!
- 8 skinless, boneless chicken thighs
- 1 T ground coriander
- Salt and freshly ground black pepper
- 2 T olive oil
- 1 cup packed cilantro, plus leaves for garnish
- ½ cup packed mint leaves
- 1 small onion, quartered
- 2 poblano chiles, stemmed and seeded
- 1 jalapeño, stemmed and seeded
- 1 cup heavy cream
- ½ c low-sodium chicken broth
- Rub the chicken all over with the coriander and season generously with salt and pepper.
- In a large Dutch oven or enameled cast-iron casserole, heat the olive oil. Add the chicken and cook over high heat, turning occasionally, until browned on each side, about 3 minutes per side.
- Meanwhile, in a food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream, chicken broth, and ½ tsp salt. Puree until smooth.
- Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, 10-15 minutes. Season to taste with salt and pepper. Sprinkle the chicken with cilantro and serve.