6 tomatillos, husked

4-5 medium whole peeled tomatoes

2 tbsp Save the Season dried jalapeños

Extra-virgin olive oil

4 chicken thighs, trimmed of excess fat and skin

4 chicken legs

Kosher salt

1 large Spanish onion, cut into 1/4-inch dice

3 cloves garlic, smashed and finely chopped

2 cups chicken stock

2 limes, zested and juiced

1/4 cup chopped fresh cilantro, plus a few more leaves for garnish



Roast the tomatillos and tomatoes in a 425 degree oven and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and tomatoes from the oven and let cool.

Coat a large, wide straight-sided sauté pan with olive oil and bring to medium-high heat.

Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.

Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.

While the onions are cooking, coarsely chop the tomatillos and tomatoes and reserve. Chop the jalapeños into 1/4-inch dice.

Add the garlic to the pan with the onion and cook for 1 to 2 minutes.

Add the reserved tomatillos, tomatoes and jalapeños. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).

Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.

Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.