From seriouseats.com
J. KENJI LÓPEZ-ALT
You can make it in under half an hour. All it takes is a pressure cooker.
Why It Works
- Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
- Fish sauce adds umami depth to the fish once it’s cooked.
- YIELD:Serves 4 to 6
- ACTIVE TIME:10 minutes
- TOTAL TIME:30 minutes
Ingredients
3 pounds bone-in skin-on chicken thighs and drumsticks
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
Fresh corn tortillas and lime wedges, for serving
Directions
- Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
- Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
- Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
