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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. skinless chicken thighs (or legs)
- 3/4 lb. tomatillos (3-4 large tomatillos, quartered, husks discarded)
- 3/4 lb. poblano peppers (halved with seeds and stem removed)
- 1/2 lb. Anaheim peppers (halved with seeds and stem removed)
- 3 jalapeño peppers (halved with stem removed, you can remove the seeds if you don’t want the heat – make sure you wear gloves or thoroughly wash your hands after cutting, trust me)
- 1 yellow onion (or white, quartered)
- 1 russet potato (cut into good size chunks, 6 pieces)
- 6 whole garlic cloves (peeled)
- 1 Tbsp. cumin seeds (toasted and ground)
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1 Tbsp. kosher salt
- 1 Tbsp. fish sauce
- cilantro
- sour cream
- avocado (sliced or cubed)
- red cabbage (shredded)
- corn tortillas
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