I like to get a whole chicken and cut it up so I can play with different flavors throughout the week and not get bored eating so much chicken. So I started making this braised dish with the dark meat parts regularly because I live so close to El Super and can always get tomatillos and fresh tortillas.
It’s such a versatile marinade that can be used for anything from chicken to pork to beef to fish.
Serve this chile-infused braised chicken dish with piquant pickled red onions. If you don’t have them, the tart tomatillo dressing in the bean salad will add plenty of acidity and brightness to the meal. Make the bean salad ahead of time to allow the tomatillo dressing to really soak into every part of the beans and cucumbers.4 tomatillos, husks removed, rinsed and roughly choppedHeat the oil in a large saucepan over medium heat.
Add 3 cups homemade or store-bought cooked or canned beans, 3 diced Persian cucumbers and 1 cup lightly packed basil leaves, roughly chopped. Toss everything to coat with the sauce. Season with salt and pepper and more sugar, if needed. Transfer to an airtight container and refrigerate for at least 1 day and up to 5 days.
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