INGREDIENTS
2
poblano chiles
1 lb
tomatillos—husked, rinsed and quartered
3 cups
water
1
large jalapeño, chopped
2
garlic cloves
1
white onion, minced
1 cup
cilantro leaves
Kosher salt
Pepper
2 tbsp
vegetable oil
1 1/2 lb
boneless skinless chicken thighs, cut into 1/2-inch pieces
Steamed rice, chopped avocado and sour cream, for serving