Chicken Chile Verde

Ingredients

• 2 poblano chiles
• 1 pound tomatillos—husked, rinsed and quartered
• 3 cups water
• 1 large jalapeño, chopped
• 2 garlic cloves
• 1 white onion, minced
• 1 cup cilantro leaves
• Kosher salt
• Pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• Steamed rice, chopped avocado and sour cream, for serving

Steps

1. Roast the poblanos directly over a gas flame or beneath a broiler, turning to char them all over. Put them in a bowl, cover with plastic wrap and leave to cool. Peel off the skin, remove stems and seeds, then dice into 1/2-inch pieces.
2. Meanwhile, bring the tomatillos, water, jalapeño, garlic and half the onion to a boil in a medium saucepan. Simmer over moderately high heat for 5 to 7 minutes, until soft. Drain, keeping 1/2 cup cooking liquid.
3. Purée the boiled vegetables with the cilantro and reserved liquid in a blender until smooth. Season with salt and pepper.
4. Warm the oil in a large deep skillet. Season the chicken with salt and pepper, then cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos, stirring occasionally as they cook for 5 to 7 minutes, until the onion just begins to brown. Stir in the sauce, bring to a boil, then simmer over moderate heat for about 5 minutes to thicken slightly. Offer with steamed rice, avocado and sour cream.