Chicken Verde

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4.5 ounce chilis green undrained chopped canned
• 1 tablespoon canola oil 
• 48 ounce chicken breast halves bone-in
• 0.3 cup cilantro leaves fresh chopped
• 5  garlic clove minced
• 1.5 teaspoons ground cumin 
• 4.5 ounces jalapeno 
• 2 cups onion chopped (1 large)
• 0.8 pound poblano pepper 
• 1 tablespoon sugar 
• 5.5 cups tomatillos chopped ()

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• aluminum foil
• broiler
• slow cooker

Directions

1. Preheat broiler.
2. Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally.
3. Place peppers in a paper bag; fold to close tightly.
4. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
5. Combine poblano chiles, jalapeo peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
6. Sprinkle chicken with cumin and pepper.
7. Heat a large nonstick skillet over medium-high heat.
8. Add oil to pan; swirl to coat.
9. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned.
10. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken.
11. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
12. Remove chicken from slow cooker; keep warm.
13. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
14. Serve chicken with sauce.
15. Sprinkle with chopped cilantro.
16. Garnish with sour cream, if desired.