Poblanos are mildly-spiced chilis with a subtle flavor. For a little extra heat, we’ve added jalapeno and some cayenne. If you prefer even more spice, increase the cayenne pepper, or serve with hot sauce.
Ingredients:
- 4 large poblano chiles, stemmed, seeded and roughly chopped
- 1 jalapeno pepper, seeded and roughly chopped
- 8 cloves garlic
- 1 medium yellow onion, sliced
- 1 teaspoon salt, plus more to taste, divided
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon cayenne
- 2 cups sweet corn kernels (about 3 ears)
- 1/4 cup sour cream
- 1/2 cup chopped cilantro, plus more for garnish
- Rice, for serving
Directions:
In a food processor, combine the poblano, jalapeno, garlic, and onion. Pulse until smooth and season with a pinch of salt, or to taste. In a small bowl, combine 1 teaspoon salt, cumin, oregano, and cayenne. Season all sides of the chicken using all of the spice mixtures. Put the chicken and corn into the slow cooker. Pour the poblano mixture over the chicken.
Cook on high for 3 hours or on low for 7 hours.
When done, remove the cooked chicken and plate it over the rice. Stir the sour cream and cilantro into the remaining sauce and spoon the sauce over the chicken. Garnish with cilantro.
