Condiment
Easy Braised Chicken Drumsticks in Tomatillo Sauce (Instant Pot, Slow Cooker or Stove Top)
Tender chicken drumsticks soak up the bright tomatillo sauce, their meat turning soft and juicy as the tangy, mildly spicy flavors cling to every bite. A sprinkle of fresh cilantro adds a burst of green freshness that lifts the whole dish.
- Total
- 38 min
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 6
Nutrition per Serving
- Calories
- 161
- Protein
- 22g
- Carbs
- 5g
- Fat
- 5g
- Sugar
- 2g
- Sodium
- 736mg
Ingredients
- 6 chicken drumsticks (on the bone, skin removed (24 oz))
- 1 tbsp cider vinegar
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp dried oregano
- 1 tsp olive oil
- 1 1/2 cup jarred tomatillo sauce (I used Frontera)
- 1/4 cup chopped cilantro (divided)
- 1 jalapeno (halved and seeded)
Instructions
- Instant Pot:
- Season chicken with vinegar, salt, pepper and oregano. Marinate a few hours if time permits.
- Set the Instant Pot to saute, when hot add the oil and the chicken to brown on both sides, about 4 minutes on each side.
- Add the tomatillo salsa, 2 tablespoons of the cilantro and jalapeno, cover and cook on high pressure 20 minutes, until the chicken is tender. When the pressure releases, garnish with cilantro and serve over rice if desired.
- Slow Cooker:
- Season chicken with vinegar, salt, pepper and oregano, then place in the slow cooker with the tomatillo salsa, 2 tablespoons of the cilantro and jalapeno. Cook on low 6 hours or high 3 hours, until tender. Garnish with cilantro and serve over rice if desired.
- Stove Top:
- Season chicken with vinegar, salt, pepper and oregano, then brown in a little oil in a skillet over medium heat, about 4 minutes on each side. Add the tomatillo salsa, cilantro, jalapeno and a little water, cover and cook on low until the chicken is very tender, 30 to 40 minutes. Garnish with cilantro and serve over rice if desired.