Description
Tips and tricks for using green tomatoes in recipes calling for tomatillos or even red tomatoes. Plus a kid-friendly, saucy chicken dish that’s perfect for tailgating or even Taco Tuesday.
Ingredients
Scale
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cloves garlic, roughly chopped
- 1 teaspoon cumin
- 2 teaspoons oregano
- Freshly ground black pepper to taste
- 1 cup (4 ounces) green cherry tomatoes, quartered (or 1 large green/red tomato)
- 1 can (28 ounces) crushed tomatoes
- 1 chili from a can of adobo chilies, chopped
- 3 pounds bone-in chicken thighs, skin removed
- Serve with: Tortilla chips, avocado, cheese, lime wedges, chopped cilantro
Instructions
- In a large non-stick saute pan, heat oil over medium heat. Add onions and cook (about 5 minutes) until a few dark golden pieces appear, stirring frequently. Add garlic, cumin, oregano, black pepper and cook stirring for 1 minute.
- Move onion mixture to the edges of the pan and add green tomatoes and cook 3-4 minutes – without stirring – until one side of green tomato pieces begins to brown. Add 1 tablespoon water, (or wine or apple cider vinegar) and stir for 1 minute scraping up any brown bits on the bottom of the pan. Stir in crushed tomatoes and chili; cook 2 minutes to warm.
- Spray inside of slow cooker with cooking spray and pour in warm sauce. Place chicken in sauce, turning to coat on all sides with sauce; make sure the meaty side of the chicken ends up facing down, closest to the heat source. Cook on LOW for 4-6 hours.
- Remove chicken to cutting board; let cool slightly. Remove meat from bones and shred meat using two forks; return meat to sauce. Serve with chips and toppings.
- Prep Time: 20 minutes
- Cook Time: 4 hours