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Tomatillos are green “tomatoes” with the papery skin, which have a bright, tart flavor and are used as the basis for many Mexican sauces. This chicken stew with corn and potatoes comes with such a sauce. It’s a perfect meal for the whole family!
Set an oven rack around 4 inches from the broiler element and turn the broiler on. Peel tomatillos and rinse them well. Oil a baking pan, put tomatillos, garlic and poblano chile. Broil them for about 5 minutes. The tomatoes should become soft. Take the baking pan away from the oven and cool the products well.
It is high time to cook the sauce now. Peel the blackened skin from the chile(s) where possible. Mix broiled tomatillos, cilantro, onion, chiles, garlic, salt with the accumulated juices from the baking sheet in a blender. Blend to get the puree. Set it aside for a while. By the way, you can save time by cooking the sauce several days before cooking the dish. If you do that, keep the sauce in a fridge.
Rub the chicken thighs with salt and black pepper on all the sides. Pre-heat the oven to 190 C (375 F). Take a large pot or a frying pan and heat oil in it on medium fire. Put chicken thighs and cook for about 6-8 minutes until they become light brown and crispy. As soon as the chicken thighs are ready, put them on a plate.
Now, add potatoes, peppers and 0.25 cup of water into a frying pan. Cook for about 7-8 minutes, stirring the dish from time to time. If necessary, pour more water. Add tomatillo sauce, corn and chicken broth to the frying pan and simmer until they are ready. Then turn the fire off, add chicken and partially submerge the thighs into the sauce.
Bake in the pre-heated oven for about 20 minutes. When serving the dish, take a bowl, spoon the sauce and the vegetables into it and top with 2 chicken thighs. Sprinkle with chopped cilantro. Garnish with lime wedges and serve with tortillas or rice! Bon appétit!