Tomatillo Chicken with Roasted Poblanos and Potatoes

Steps

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1. 1
   Trim the chicken thighs, removing stray bits of skin. Pat dry with paper towels and season evenly with salt.
   ▶ ≈0:45
2. 2
   Heat oil in a large 12-inch skillet (preferably cast iron) over medium-high heat. Place chicken skin-side down and brown until the skin is crispy and golden, about 10 minutes.
   ▶ ≈1:19
3. 3
   Meanwhile, hold poblano peppers directly over a gas flame until completely blackened and blistered. Cool, then peel off the charred skin, remove seeds, rinse briefly under water, and cut into small pieces.
   ▶ ≈3:18
4. 4
   Transfer the browned chicken to a rimmed baking sheet. Reduce heat slightly and pour the roasted tomatillo base into the pan.
   ▶ ≈4:16
5. 5
   Cook the tomatillo sauce over medium-high heat for 4–5 minutes, reducing until it reaches a paste-like consistency and the bottom of the pan shows clearly when you drag a spatula through it.
   ▶ ≈5:10
6. 6
   Prepare the potatoes: halve any larger than about 3/4 inch, leave smaller ones whole. Season with salt. Cover and microwave for 4 minutes until tender.
   ▶ ≈5:50
7. 7
   Pour the broth into the concentrated sauce, add the roasted poblano pieces, and add several epazote branches. Taste and season with more salt as needed.
   ▶ ≈7:23
8. 8
   Return the chicken thighs to the pan skin-side up. Cover with a rimmed baking sheet and cook over low heat with a gentle simmer.
   ▶ ≈9:19
9. 9
   After cooking for a few minutes, add the microwaved potatoes to the pan to warm through in the sauce. Continue cooking another 10–15 minutes until the chicken reaches 160°F internally (or is tender at the bone) and the potatoes are infused with flavor.
   ▶ ≈10:09
10. 10
    Plate by sprinkling with fresh cilantro leaves and small sprigs. Spoon generous amounts of sauce over everything so the chicken and potatoes are well coated. The dish can be served directly from the pan.
    ▶ ≈11:31