Chicken Chile Verde
"The secret to this tangy and spicy stew by chef Deborah Schneider is the warm tomatillo-and-chile sauce; topped with creamy avocado and cool sour cream, itâ??s a perfect meal. Schneider sometimes swaps pork, cubed tofu, or vegetables like zucchini or mushrooms for the chicken...."
INGREDIENTS
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2 poblano chiles
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1 pound tomatillosâ??husked, rinsed and quartered
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3 cups water
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1 large jalapeño, chopped
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2 garlic cloves
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1 white onion, minced
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1 cup cilantro leaves
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Kosher salt
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Pepper
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2 tablespoons vegetable oil
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1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
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Steamed rice, chopped avocado and sour cream, for serving
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