I grew up eating “Chicken in a Pot” once a week, something my mom made with carrots, onions, and tomatoes. It was something quick and easy but absolutely divine! Comfort food at its best. I’ve put a Mexican flavor inspired twist on my mom’s classic, using jalapeño, peppers, and tomatillos. The result is just as delicious and comforting!
1 tablespoon olive oil
4 large chicken thighs
1 teaspoon salt
1 white onion, diced
1 jalapeño, diced (leave seeds and veins for a little heat-the final dish will not be too spicy)
1 Anaheim pepper, diced
2 cloves garlic, minced
7-8 tomatillos, husks removed, washed, and quartered
Lime wedges and cilantro for serving
In a large Dutch oven, heat olive oil over medium heat. Add chicken thighs, skin side down, and allow to brown for about 5 minutes. Flip chicken a brown on second side for an additional 3-4 minutes.
Meanwhile, pulse tomatillos in a blender or food processor to form a chunky-salsa consistency.
When chicken has been browned on both sides, remove to a plate. The thighs will not be cooked through, but will finish cooking after the next step.
Add diced onion, jalapeño, and pepper to Dutch oven and cook for 3 minutes. add garlic and stir for 1 minute. Add blended tomatillos add scrape the bottom of the pan to release the brown tasty bits.
Place the chicken thighs on top of the mixture and bring to a boil. Cover, turn heat to low, and simmer for 30 minutes.
Serve hot with a garnish of cilantro and a wedge of lime.