This recipe makes delicious, decadent cookie truffles quickly and easily.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 8 (4 ounce) skin-on chicken thighs
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken stock, divided
- 6 medium tomatillos, husked and quartered
- 1 medium jalapeno pepper, seeded and chopped
- ½ cup chipotle mayonnaise
- ¼ cup chopped cilantro
- 1 medium lime, zested and juiced
- 1 large avocado, sliced
Instructions
- Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute-High function. When display reads “hot” add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.
- Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.
Nutrition Facts
| Calories | 632 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 7 g |
| Protein | 39 g |
| Saturated Fat | 9 g |
| Sodium | 1327 mg |
| Sugars | 5 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent. The only thing I will change is decreasing the liquid added. It was pretty soupy. Otherwise, everyone in my family loves the flavors.
Disappointed. Bland and watery. Maybe a minimal 1/2 cup of chicken stock would have worked, but two cups turned it into soup, especially since the tomatillos give off all their liquid in addition. Nothing like the tomatillo verde sauce we find here in Texas. Next time, I’ll stick to a more authentic recipe.
Followed the recipe, but used boneless, skinless thighs instead.
I love the light, fresh, verde style sauce with this chicken! Just enough of a kick without being too spicy.