Yogurt-Braised Chicken Thighs with Sofrito and Queso Fresco
These “Yogurt-Braised Chicken Thighs” are topped sofrito and grated queso fresco.
Ingredients
- 2 Tablespoons vegetable oil
- 2 Tablespoon olive oil
- 2 lbs. chicken thighs
- 1 teaspoon kosher salt
- 1 Tablespoon black pepper
- 2 cups all-purpose flour, for dusting
- 1 teaspoon adobo sauce
- 1 medium onion, minced
- 1 garlic clove, minced
- 1 poblano pepper, thinly sliced
- 1 red or yellow bell pepper, cored, seeded and cut into thin strips
- 1 lb. tomatoes, chopped
- 1 lime, juiced and zested
- 1/4 cup drinkable yogurt
- 1/2 cup chicken stock
- 2 oz. Queso Fresco
- Cilantro leaves, for garnish
Instructions
- Heat the oils in a large pan over medium-high heat. Season the chicken with salt and pepper and dredge in the flour, tapping off the excess. Cook the chicken until golden brown on both sides, about 5-7 minutes.
- Transfer the chicken to a plate. Add the adobo sauce, onion, garlic, poblano and bell pepper to the pan and cook over medium-high heat until slightly softened, about 2 minutes. Add the tomatoes, lime zest, yogurt and stock; stir until smooth.
- Return the chicken and its juices to the pan and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the sauce has slightly thickened, about 20-25 minutes. Adjust the seasoning with salt and lime juice and garnish the chicken with grated queso fresco and cilantro.
Notes
Serve with Oaxacan Mashed Potatoes: http://cookingcontestcentral.com/recipes/oaxacan-mashed-potatoes/
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