Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of boneless, skinless chicken thighs and season them thoroughly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Fire-roast 4 poblano peppers, 3 large roma tomatoes, and 1 medium white onion over an open flame or under a broiler until the skins are charred and blistered, about 10-15 minutes, then cool and peel the vegetables.

3. 3

   Transfer the peeled peppers, tomatoes, and onion to a blender along with 4 cloves of garlic, 1 teaspoon of ground cardamom, 1 teaspoon of ground cumin, 1 teaspoon of dried Mexican oregano, 2 tablespoons of apple cider vinegar, and 0.25 cup of fresh orange juice.

4. 4

   Blend all the salsa ingredients until smooth, then taste and adjust seasonings if necessary.

5. 5

   Drizzle 1.5 tablespoons of olive oil over the seasoned chicken thighs and fire-roast them on a grill or cast-iron pan over high heat for 6-8 minutes per side, or until cooked through and nicely charred.

6. 6

   In a large pan, heat the remaining 1.5 tablespoons of olive oil over medium heat, then pour in the blended cardamom poblano salsa and simmer for 10-15 minutes, allowing the flavors to meld.

7. 7

   Add the fire-roasted chicken thighs to the simmering salsa, ensuring each piece is well coated, and cook for another 5 minutes to fully heat the chicken and combine the flavors.