Preheat oven to 425°F (220°C). Toss the quartered onion, red bell pepper, poblano pepper, and unpeeled garlic cloves with 2 tbsp avocado oil. Roast for 30-35 minutes, or until vegetables are tender and deeply charred. Let cool slightly, then squeeze the roasted garlic from its skin.
Season the chicken thighs with ancho chili powder, guajillo chili powder, and smoked paprika.
Heat remaining 1 tbsp avocado oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear for another 3-4 minutes. Remove chicken and set aside.
To make the Enchilada Sauce: In the same pot, whisk in the flour and cook for 1 minute. Add ancho chili powder, guajillo chili powder, cumin, Mexican oregano, and smoked paprika. Cook for 30 seconds more. Gradually whisk in the homemade chicken stock and fire-roasted crushed tomatoes. Bring to a simmer and cook for 10-12 minutes, or until slightly thickened.
Add the roasted vegetables (including the roasted garlic) and Hatch chiles to the enchilada sauce. Stir to combine.
Return the chicken to the pot. Add the black beans and corn. Bring to a simmer, cover, and cook for 30-40 minutes, or until the chicken is fall-off-the-bone tender.
Remove the chicken from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Serve hot, garnished with crumbled queso fresco, Mexican crema, house-made tortilla strips, and chopped cilantro.
1 (15 oz) can425 gOrganic black beans-rinsed and drained
1 cup240 mLFrozen organic corn kernels
1/2 cup120 mLQueso fresco-crumbled
1/4 cup60 mLMexican crema
1/4 cup60 mLHouse-made tortilla strips
2 tbsp30 mLFresh cilantro-chopped
Equipment
Baking sheet
Large pot or Dutch oven
Fork
Instructions
Preheat oven to 425°F (220°C). Toss the quartered onion, red bell pepper, poblano pepper, and unpeeled garlic cloves with 2 tbsp avocado oil. Roast for 30-35 minutes, or until vegetables are tender and deeply charred. Let cool slightly, then squeeze the roasted garlic from its skin.
Season the chicken thighs with ancho chili powder, guajillo chili powder, and smoked paprika.
Heat remaining 1 tbsp avocado oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 6-8 minutes. Flip and sear for another 3-4 minutes. Remove chicken and set aside.
To make the Enchilada Sauce: In the same pot, whisk in the flour and cook for 1 minute. Add ancho chili powder, guajillo chili powder, cumin, Mexican oregano, and smoked paprika. Cook for 30 seconds more. Gradually whisk in the homemade chicken stock and fire-roasted crushed tomatoes. Bring to a simmer and cook for 10-12 minutes, or until slightly thickened.
Add the roasted vegetables (including the roasted garlic) and Hatch chiles to the enchilada sauce. Stir to combine.
Return the chicken to the pot. Add the black beans and corn. Bring to a simmer, cover, and cook for 30-40 minutes, or until the chicken is fall-off-the-bone tender.
Remove the chicken from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Serve hot, garnished with crumbled queso fresco, Mexican crema, house-made tortilla strips, and chopped cilantro.
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