1-2 jalapeno or banana peppers (or one of each), chopped (remove seeds for less heat)
All of the tomatillos in your box, husked and coarsely chopped
½ cup chicken stock
juice and zest of 2 limes
¼ c. cilantro, chopped
salt & pepper to taste
Instructions
Rinse chicken, pat dry with a paper towel, & season with salt & pepper. Set aside.
In a medium/large sauté pan, heat oil. Add onion & coriander seeds & sauté for a minute or two.
Add garlic & peppers & sauté for another minute.
Add tomatillos & sauté for another couple minutes.
Add chicken stock, lime juice, & zest & cook for a couple minutes.
Puree with an immersion blender or in a food processor or blender & return to the pan.
Bring to a boil & add chicken thighs.
Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
Season with salt & pepper to taste & sprinkle with cilantro.
Serve with sour cream, rice, roasted vegetables, & tortillas.
