A tangy dressing flavors this recipe for Mex-Italian Chicken Thighs with Roasted Tomatillos

My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it. The...

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