TOMATILLO BBQ CHICKEN THIGHS

INGREDIENTS

1 lb tomatillo bbq chicken thighs
1 yellow onions, julienned
1 lb tomatillos or canned tomatillo, 1 jar
2 cups long grain rice
1 can lager of your choice
2 tablespoons cumin
2 cups chicken broth
2 cello carrot, peeled and rough chopped into pieces
2 tablespoons minced garlic
Salt and pepper to taste
2 teaspoons canola oil
1 bunch cilantro, leaves and stems chopped

INSTRUCTIONS

Pre-sear the chicken thighs in a cast iron or dutch oven with just a touch of oil, seasoned with salt and pepper on medium-high heat, four minutes per side. Remove chicken.

Add onion to the pot and garlic and sweat them until they no longer have any color. Return chicken thighs to the pot. Add carrots, rice, stock, beer, and spices. Give everything a good mix and bring to a simmer. Cover and cook on low heat on the stovetop for 35 minutes. Once all liquid is absorbed and cooked, shred the chicken using tongs. Top with chopped cilantro. Don’t toss the stems - they bomb - Chef Mark’s pro tip.