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Stunning plated serving of Braised Estate Chicken with Fresh Watermelon Salsa, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Braised Chicken with Fresh Watermelon Salsa

Pan-seared and braised marinated chicken thighs served with a refreshing, crisp watermelon and jalapeño salsa.
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Prep Time 15 minutes
Cook Time 30 minutes
Wait Time (Marinating) 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Chicken
  • 8 (4- to 6-ounce) boneless, skinless chicken thighs
The Marinade
  • 1 cup tomato juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 4 garlic cloves, peeled and thinly sliced, about 2 tablespoons
  • 1 small jalapeño pepper, seeded, deveined, and thinly sliced, about 2 tablespoons
The Watermelon Salsa
  • 1 cup (¼-inch) diced watermelon, from about 2 to 3 (1-inch thick) slices
  • 1 tomato, diced, about 1 cup
  • 2 to 3 thin slices of red onion, diced, about ¼ cup
  • 1 small jalapeño pepper, seeded, deveined, and finely diced, about 2 tablespoons
  • 2 tablespoons fresh cilantro, chopped
  • juice from ½ small lime, about 1 tablespoon
  • 1 tablespoon olive oil
The Braise
  • 2 tablespoons olive oil
  • 1 small onion, peeled and diced, about ½ cup
  • 1 cup red wine
  • 1 cup beef stock
  • juice from ½ small lime, about 1 tablespoon
  • 2 tablespoons tomato paste

Method
 

Marinate the Chicken
  1. Add the chicken to a baking pan or resealable plastic bag.
  2. Pour the juice over the top.
  3. Season with onion powder, garlic powder, chili powder, salt, and pepper.
  4. Add the sliced garlic and jalapeño slices.
  5. Use your hands to massage all the spices into the chicken.
  6. Cover with plastic wrap (or reseal the bag) and marinate for at least 30 minutes or up to 1 day.
Prepare the Watermelon Salsa
  1. Add the watermelon, tomato, red onion, diced jalapeño, and cilantro into a small bowl.
  2. Squeeze the juice from ½ lime over the top.
  3. Stir in 1 tablespoon olive oil and season with salt and pepper.
Sear the Chicken
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high.
  2. Remove the chicken from the marinade and add to the skillet, one piece at a time.
  3. Cook until golden brown on both sides, about 5 minutes total.
  4. Transfer the chicken to a platter.
Build the Braising Liquid
  1. Add the leftover marinade to the skillet.
  2. Stir in the onion.
  3. Once the onion begins to soften, add the wine.
  4. Reduce until about half of the wine has cooked away, about 3 minutes.
  5. Pour in the stock.
  6. Add the juice of ½ lime.
  7. Stir in the tomato paste.
  8. Season with salt and pepper.
Braise the Chicken
  1. Reduce the heat to medium.
  2. Return the chicken to the skillet.
  3. Simmer the chicken in the liquid until completely cooked, reaching an internal temperature of 165°, and the sauce has slightly thickened, about 20 to 25 minutes.
Serve
  1. Serve the chicken with a ladleful of sauce and a dollop of watermelon salsa.