Braised Chicken with Cilantro, Mint and Chiles
This recipe makes 15 servings with 110 calories, 10g of protein, and 6g of fat each. If 82 cents per serving falls in your budget, Braised Chicken with Cilantro, Mint and Chiles might be a super gluten free recipe to try. If you have pepper, chicken drumsticks, jalapeño, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
In a large Dutch oven or enameled cast-iron casserole, heat the oil.
Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeo and blend until finely chopped.
Add the cream and 1/2 cup of water and 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, about 30 minutes.
Sprinkle the chicken with cilantro and serve with jalapeos, rice and naan.