← Nouns Cooking · Mexican

Ingredients

• 800 g boneless, skinless chicken thighs, cut into large chunks
• 400 g waxy potatoes, peeled and cut into 2 cm cubes
• 2 tbsp Vegetable oil
• 1 tsp salt, plus more to taste
• 500 g Tomatillos, husked and rinsed
• 2 serrano chillies (3 for hotter), stems removed
• 1 white onion, half in chunks, half thinly sliced
• 2 cloves Garlic
• 1 bunch coriander (about 30 g)
• ¼ tsp Cumin
• ½ tsp dried Mexican oregano
• 250 ml chicken stock or water

Method

1. Put the tomatillos and chillies in a pan, cover with water and simmer for 8–10 min, until the tomatillos turn olive green and soft. Drain.
2. Blend them with the onion chunks, garlic, most of the coriander, the cumin, oregano and half the stock until smooth.
3. Season the chicken with the salt. Heat the oil in a wide, deep pan over medium-high heat and brown the chicken in batches for 4–5 min, until golden on most sides. Lift it out.
4. Lower the heat to medium, add the sliced onion and potatoes and cook for 5 min, stirring, until the onion softens.
5. Pour in the salsa (it will spit) and let it bubble for 3 min, until it darkens a shade. Add the chicken and the rest of the stock.
6. Cover and simmer gently for 15–20 min, until the potatoes are tender and the chicken is cooked through (75°C / 165°F). Taste for salt and scatter over the remaining coriander.

Tips

• Courgette chunks are a common swap for the potatoes; add them for the last 8 min only.
• If the sauce tastes sharp, a pinch of sugar rounds out the tomatillos.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño Mexican Food Journal