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16Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. bone in chicken thighs
- 1 Tbsp. olive oil (15ml)
- 10 tomatillos (halved)
- 228 grams jalapeño (chopped)
- 560 grams poblano peppers
- 6.5 grams serrano pepper (chopped, optional)
- 242 grams Anaheim peppers (or 1 green bell pepper, optional)
- 156 grams garlic cloves (minced)
- 288 grams onion (sliced)
- 2 tsp. dried oregano
- 2 tsp. cumin seeds (ground)
- 2 cloves
- 1 Tbsp. fish sauce (15ml)
- 1 Tbsp. regular soy sauce (15ml)
- 1/2 cup unsalted chicken stock (125ml)
- 28 grams cilantro leaves (roughly chopped)
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Reviews(1)
Delisa 3 years ago
Good Stuff! Roasted all the peppers and tomatillos for extra flavor! Used Hatch chilies instead of Anaheim for more spice. Used extra cilantro because we love it! Used regular chicken stock and didn’t need to add salt at the end. Delicious, but is time consuming.