INGREDIENTS
6
tomatillos, husked
2
jalapenos
Extra-virgin olive oil
4
chicken thighs, trimmed of excess fat and skin
4
chicken legs
Kosher salt
1
large Spanish onion, cut into 1/4-inch dice
3 cloves
garlic, smashed and finely chopped
2 cups
chicken stock
2
limes, zested and juiced
1/4 cup
chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup
sour cream
2
limes, zested and juiced