Charred Chile Verde Chicken

Chile verde is a Mexican green chile sauce made with tomatillos, garlic, and hot peppers. Here, the cause is poured over chicken quarters and infuses then with a sweet spice as the dish slowly cooks. Don't skip charring the vegetables--it's key to opening up their bold flavors and giving the cause its iconic dark green color. Garnish with thinly sliced jalapeno chiles and fresh thyme sprigs, if desired.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat broiler with oven rack 6 inches from heat. Line a rimmed backing sheet with aluminum foil. Lightly coat foil with cooking spray.

Step 2

Place tomatillos, garlic, poblano, jalapeno, and onion quarters on prepared pan; broil until well charred and blistered, 8 to 10 minutes, turning vegetables halfway through. Process charred vegetables, any pan juices, stock, oregano, salt, cumin, and pepper in a blender until smooth, about 2 minutes.

Step 3

Coat a 5- to 6-quart slow cooker with cooking spray, and add chicken; pour tomatillo mixture over chicken. Cover and cook on low until chicken is tender, about 4 hours. Serve chicken and tomatillo mixture over rice.