168: Chicken Chili Verde

So maybe this isn't the prettiest dish, but damn is it tasty. I triangulated between a few recipes, and due to the nature of my tomatillos, I don't have anything easily official if you feel like playing along at home. Chili is something that I always wing. It's very forgiving.

Ingredients

4 chicken thighs

1 onion, diced

3 cloves of garlic, minced

2 poblanos, roasted, skinned seeded and diced

1 jalapeno/serrano, roasted skinned seeded and diced

~ tomatillo puree/liquid*

~ chicken broth

1.5 tsp (guessing) cumin

~ salt, pepper, olive oil

1 Tbs cilantro, chopped

Juice of 1 lime

* recipe to post later that needed tomatillo juice. I had pureed 20 tomatillos, strained through a fine sieve/cheese cloth. This used about half that pulp and then maybe a 1/4 cup of juice

Brown your chicken thighs in a dutch oven all over, rendering out some fat. Remove the thighs from the pan, set aside, and put your onions in with the brown goodness on the bottom of the pot. Saute for a bit, until the onions start to brown, then add your garlic and stir until fragrant. Add the poblanos and the hot pepper, then the tomatillo pulp/juice, broth, and cumin. Taste it, adjust some seasonings to your liking (more hot pepper or cumin, etc). Put the chicken back in and simmer, covered, until cooked through. I don't tend to time it.

Remove the chicken again, add the lime juice and some of the cilantro. Let it simmer and thicken uncovered. Shred your chicken, add it back to the pot, and continue to simmer until you reach your desired consistency. Taste and adjust your seasonings again.

I probably added to much tomatillo pulp, but just barely. It's a nice sweet/heat with a slight tartness, but overwhelmingly savory. Is that a confusing enough description? Here's a shorter one: nom.