With a mandoline or a knife, slice the onions into ¼-inch rings. Then, place them in a 16-ounce jar. In a bowl, whisk together the sugar and vinegar until the sugar dissolves. Pour the vinegar mixture into the jar over the onions and top it off with more vinegar until the onions are completely submerged. Store the jar in the fridge overnight.
Place the tomatillos, poblano peppers, jalapeno, yellow onion, and garlic cloves on a baking sheet. Place the baking sheet under the broiler. After about 5 minutes, begin checking on the ingredients. Around the 10-minute mark or once the ingredients are looking slightly charred, remove the baking sheet, flip the ingredients over and return to the broiler to repeat the process on the other side.
After the ingredients are nicely charred, remove from the broiler. Cut the stems off the poblano peppers and jalapeno. It is recommended to remove the poblano pepper seeds as well, as they can taste quite bitter. Add everything to a blender or food processor with a generous pinch of salt and half a bunch of cilantro. You may need to blend the ingredients in two batches. This completes the Salsa Verde.
To brown the chicken thighs, start by adding a drizzle of olive oil to a heavy pot on medium-high heat. Season both sides of each chicken thigh generously with salt. Working in two batches so as to not overcrowd the pot, place the chicken thighs skin-side down into the pot and leave undisturbed for 5-7 minutes, or until the skin takes on a nice, golden color. At that point, flip the thighs over and cook the other side for about 5 minutes. Once the chicken thighs are browned, remove them from the pot and place aside.
Depending on how much fat was rendered from your chicken thighs, you may need to pour off some fat from the pot; you’ll want about 2 tablespoons of rendered fat remaining. Lower the heat and carefully pour all the Salsa Verde into the pot with the chicken fat. Once the Salsa Verde comes up to heat and takes on a slightly darker color, mix in the chicken stock and add all chicken thighs back into the pot. Raise the heat back to medium-high, cover the pot and leave the chicken to braise for about 30-45 minutes, or until it is falling-off-the-bone tender.
Serve the chicken thighs garnished with cilantro, thinly sliced radishes, pickled red onions, and queso fresco crumbled on top. You can also serve this dish as chicken tacos by simply shredding the chicken with some forks and plating it with corn tortillas and the same garnishes. There will be leftover Salsa Verde in the pot from braising the chicken, which makes for a delicious taco sauce. Of course, you could also refrigerate the Salsa Verde and enjoy it with your favorite tortilla chips!
Ingredients
Directions
With a mandoline or a knife, slice the onions into ¼-inch rings. Then, place them in a 16-ounce jar. In a bowl, whisk together the sugar and vinegar until the sugar dissolves. Pour the vinegar mixture into the jar over the onions and top it off with more vinegar until the onions are completely submerged. Store the jar in the fridge overnight.
Place the tomatillos, poblano peppers, jalapeno, yellow onion, and garlic cloves on a baking sheet. Place the baking sheet under the broiler. After about 5 minutes, begin checking on the ingredients. Around the 10-minute mark or once the ingredients are looking slightly charred, remove the baking sheet, flip the ingredients over and return to the broiler to repeat the process on the other side.
After the ingredients are nicely charred, remove from the broiler. Cut the stems off the poblano peppers and jalapeno. It is recommended to remove the poblano pepper seeds as well, as they can taste quite bitter. Add everything to a blender or food processor with a generous pinch of salt and half a bunch of cilantro. You may need to blend the ingredients in two batches. This completes the Salsa Verde.
To brown the chicken thighs, start by adding a drizzle of olive oil to a heavy pot on medium-high heat. Season both sides of each chicken thigh generously with salt. Working in two batches so as to not overcrowd the pot, place the chicken thighs skin-side down into the pot and leave undisturbed for 5-7 minutes, or until the skin takes on a nice, golden color. At that point, flip the thighs over and cook the other side for about 5 minutes. Once the chicken thighs are browned, remove them from the pot and place aside.
Depending on how much fat was rendered from your chicken thighs, you may need to pour off some fat from the pot; you’ll want about 2 tablespoons of rendered fat remaining. Lower the heat and carefully pour all the Salsa Verde into the pot with the chicken fat. Once the Salsa Verde comes up to heat and takes on a slightly darker color, mix in the chicken stock and add all chicken thighs back into the pot. Raise the heat back to medium-high, cover the pot and leave the chicken to braise for about 30-45 minutes, or until it is falling-off-the-bone tender.
Serve the chicken thighs garnished with cilantro, thinly sliced radishes, pickled red onions, and queso fresco crumbled on top. You can also serve this dish as chicken tacos by simply shredding the chicken with some forks and plating it with corn tortillas and the same garnishes. There will be leftover Salsa Verde in the pot from braising the chicken, which makes for a delicious taco sauce. Of course, you could also refrigerate the Salsa Verde and enjoy it with your favorite tortilla chips!