Cookbook author Marcela Valladolid shares a recipe from her cookbook “Familia” for Mex-Italian Chicken Thighs with Roasted Tomatillos. This dish features a tangy dressing that enhances the flavor of the chicken.
Why This Dish Is a Family Favorite
Valladolid notes that her kids love this dish because of the crispy chicken skin. The cooking method essentially creates a confit, where the chicken cooks in its own fat. The smoky and tangy dressing is key to the flavor profile.
The Magic of the Molcajete
While the dressing can be made in a food processor, Valladolid recommends using a molcajete, a pre-Hispanic mortar and pestle. The molcajete extracts oils more effectively, resulting in deeper, richer flavors and a superior texture.
Choosing the Right Tomatillos
When selecting tomatillos, opt for medium-sized, smooth pieces without cracks or bruises. Larger tomatillos tend to be too bitter, while smaller ones burn quickly. The roasted tomatillos provide a perfect counterpoint to the succulent chicken.
Recipe: Mex-Italian Chicken Thighs with Roasted Tomatillos
Serves 4 to 6
Ingredients
- 6 bone-in chicken thighs with skin
- 3/4 cup Mex-Italian Dressing, or purchased Italian dressing
- 2 pounds medium tomatillos, husks removed, very well rinsed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon any garlicky-citrusy seasoning you like
- Flaky sea salt and freshly ground black pepper
Directions
- Place the chicken thighs in a large resealable plastic bag, add the dressing, and toss to coat. Let stand at room temperature for an hour, moving the thighs occasionally to ensure even coverage.
- Preheat the oven to 475°F. Toss the tomatillos with olive oil, seasoning, salt, and pepper, then transfer to a large rimmed baking sheet. Roast until browned and caramelized, about 30 minutes.
- Heat a large cast-iron skillet over high heat. Remove thighs from the bag, shaking off excess marinade. Add all thighs to the skillet, skin side down, and cook until browned, about 12 minutes. Ensure the thighs are snug to prevent excessive browning.
- Transfer the skillet to the oven and cook, skin side down, for 7 minutes longer. Remove from oven, carefully flip the chicken skin side up, and return to oven for 10 minutes, or until fully cooked.
- Let stand for 10 minutes before serving. Transfer to a platter, surround with roasted tomatillos, and serve.
Mex-Italian Dressing
Makes 1 ½ cups
Ingredients
- 5 garlic cloves, unpeeled
- 2 dried guajillo chiles, stems and seeds removed
- ½ teaspoon black peppercorns
- ½ teaspoon coriander seeds
- Flaky sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 cup extra-virgin olive oil
- ½ cup red wine vinegar
- Freshly ground black pepper
Directions
- Heat a comal or large cast-iron skillet over very high heat. Add unpeeled garlic and toast until blackened, about 5 minutes. Add guajillos, peppercorns, and coriander seeds and toast until fragrant, about 2 minutes, moving constantly.
- Peel the garlic and place in a molcajete. Add 1 teaspoon salt and mash to a paste. It may stick to the walls, but that is fine. Add toasted peppercorns and coriander, then mash. Add toasted chiles and mash against the walls until disintegrated.
- Add all remaining ingredients except olive oil, vinegar, and black pepper, and mash into the paste. Add ⅓ cup olive oil and stir/mash to slowly create a dressing. Gradually add remaining oil. Scrape into a bowl and whisk in vinegar. Season to taste with additional salt and black pepper.
Marcela Valladolid is an Emmy-nominated celebrity chef, television personality, designer, author, mother, and businesswoman. She is the founder and CEO of the artisanal Mexican housewares brand Casa Marcela, Inc., and the author of six cookbooks.
Excerpted from FAMILIA by Marcela Valladolid. Copyright © 2023 by Marcela Valladolid. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, New York. All rights reserved.
