Saturday, October 29, 2016

Chicken Chili Verde - Pressure cooker - Serious eats


- 3 lbs or so bone in skin on chicken (thighs and drumsticks) (consider taking off the skins)
- 3/4 lbs (or more) of tomatillos (or green tomatoes from the garden that we were trying to eat up) quartered and husked ( 4 tomatillos)
- 1 lb poblano peppers - roughly chopped, seeded and stemmed (3 peppers)
- 6 oz of cubano or anaheim peppers chopped seeded and stemmed (2 peppers)
- 2 serrano or jalapeno peppers, chopped, stems discarded
- 10 oz of white onion roughly chopped (~1 medium)
- 6 medium garlic cloves peeled
- 1 Tbsp of whole cumin seed toasted and ground
- salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems + more for garnish
- 1 Tbsp asian fish sauce
- Fresh corn tortillas and lime wedges for serving


1. In the pressure cooker combine chicken, tomatillos, peppers, onions, garlic, cumin and a big pinch of salt.  Heat over high heat until sizzling, then seal bring to high pressure and cook for 15 mins.  Release pressure

2. Using tongs, remove chicken pieces to bowl and set aside.  Add cilantro, fish sauce to pressure cooker and blend with hand blender.  Season with salt.  Remove skin, bones and shred chicken then return to sauce.

Delicious !! and so fast.... super good use for our green tomatoes