Ingredients

• 3 jalapeños
• 2 poblano peppers
• 2 Anaheim chiles
• 1 medium yellow onion, sliced
• 1.5 lb tomatillos, husked and rinsed
• 3 tbsp neutral oil, divided
• 1 tbsp garlic puree
• 2 cups chicken stock
• 2 lb boneless skinless chicken thighs
• Kosher salt, to taste
• Black pepper, to taste
• 1 tsp dried oregano
• 1.5 tsp ground cumin
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 6 cups cooked white rice
• 8 oz tortilla chips
• 1 cup shredded Monterey Jack cheese

Steps

1. Fire-roast the peppers: Place {{jalapeños:3}}, {{poblano peppers:2}}, and {{Anaheim chiles:2}} over a flame or under a broiler, turning until blistered and charred all over.
2. Steam, peel, and seed: Transfer the hot peppers to a bag or covered bowl to steam 10 minutes, then peel off skins and remove seeds and stems.
3. Start the verde base: In a large pan over medium-high heat, add {{neutral oil:2 tbsp}}, then add {{yellow onion:1 medium, sliced}} and {{tomatillos:1.5 lb, husked and rinsed}}; cook, stirring, until lightly browned.
4. Add aromatics and peppers: Stir in {{garlic puree:1 tbsp}}, then add the peeled roasted peppers ({{jalapeños:3}}, {{poblano peppers:2}}, {{Anaheim chiles:2}}) and pour in {{chicken stock:2 cups}}. Simmer 10–15 minutes.
5. Brown the chicken: Season {{boneless skinless chicken thighs:2 lb}} with {{kosher salt:to taste}}, {{black pepper:to taste}}, {{ground cumin:1 tsp}}, and {{dried oregano:1/2 tsp}}. Heat {{neutral oil:1 tbsp}} in a skillet and brown the thighs on both sides until golden.
6. Season and finish the sauce: Add {{kosher salt:to taste}}, {{black pepper:to taste}}, {{ground cumin:1/2 tsp}}, and {{dried oregano:1/2 tsp}} to the simmering pan. Stir in {{fresh cilantro:1/2 cup, chopped}} and the juice of {{lime:1}}, then blend until smooth with an immersion blender.
7. Simmer chicken in sauce: Nestle the browned {{boneless skinless chicken thighs:2 lb}} into the verde sauce and simmer gently until tender, about 30 minutes.
8. Assemble bowls: Layer {{tortilla chips:about 8 oz}} in each bowl, add a scoop of {{cooked white rice:6 cups total}}, spoon over the chicken and plenty of sauce, then finish with {{shredded Monterey Jack cheese:1 cup}} and extra crushed {{tortilla chips:to taste}} for crunch.