Chicken Thighs in Salsa (Muslos de Pollo en Salsa)

Ingredients

• 12 roma tomato(120g)
• 25 tomatillo(175g)
• 33 jalapeño(45g)
• 41 Anaheim pepper(60g)
• 50.5 white onion(60g)
• 64 garlic clove(16g)
• 70.25 bunch cilantro(15g)
• 81 chayote(200g)
• 9300 g golden potato(300g)
• 104 piece chicken thigh, bone-in, skin-on(680g)
• 111 teaspoon chicken bouillon(5g)
• 121 teaspoon salt(6g)
• 130.5 teaspoon black pepper(1g)
• 142 second spray avocado oil spray(4g)
• 151 cup water(240g)

Instructions

1. 1Roast the tomatoes, tomatillos, onion, Anaheim pepper, and jalapeños until charred.
2. 2Add garlic cloves to the pan and roast for 30 seconds on each side.
3. 3Transfer all roasted vegetables to a blender with cilantro, 1/2 cup of water, and chicken bouillon. Blend until smooth.
4. 4Chop potatoes and peeled chayote into 1 inch cubes.
5. 5Pat chicken thighs dry and season with salt and pepper on both sides.
6. 6Spray a pan lightly with avocado oil. Add chicken thighs skin side down and cook for 6-7 minutes until golden brown. Flip and cook for another 6 minutes. Remove chicken from pan.
7. 7Add chopped chayote and potatoes to the pan. Season with salt and pepper. Cook for 3 minutes.
8. 8Return chicken to the pan. Pour salsa over chicken and vegetables. Add 1/2 cup of water if needed. Cover and cook for 12-14 minutes until vegetables are tender.
9. 9Serve hot with sides of choice such as queso fresco or low calorie tortillas.