Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 tablespoon olive oil
- 2 lbs chicken skinless, bone-in chicken parts (thighs wo
- 1 Salt
- 3 tablespoon chile powder (ancho if you have it)
- 1 large yellow onion sliced thin
- 6 cloves garlic pressed or thinly sliced
- 1 (dried)ancho chile coarsely chopped or fresh poblano
- 2 New Mexican chiles coarsely chopped *can use dried if you can't find fresh
- 4 c chicken broth
- 1 Cilantro plus more chopped, for garnish (optional)
- 12 tortillas warmed
SWEET SALSA VERDE:
Preparation
Preheat oven to 350.
Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, meaty side down, in the oil until golden brown. Turn over and brown on the other side. Remove from pan and set aside.
Add the onion to the pan and cook until lightly golden brown. Then add garlic and cook for 1 minute longer. Return the chicken & add the chiles, broth, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 45 min. (MAKE SALSA VERDE WHILE CHICKEN IS IN THE OVEN). Remove the chicken from the pot and strain the juices into a bowl.
When the chicken is cool enough to handle, remove bones and shred with a fork. Place the reserved liquid in a medium saucepan and bring to a simmer. Add the shredded chicken, and cook for a couple of minutes- just til warm.
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
SALSA INSTRUCTIONS:
Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and 10 to 15 minutes, until soft. Put in blender, add remaining ingresients & blend until smooth. Season with salt and pepper.
