I grew up eating “Chicken in a Pot” once a week, something my mom made with carrots, onions, and tomatoes.  It was something quick and easy but absolutely divine!  Comfort food at its best.  I’ve put a Mexican flavor inspired twist on my mom’s classic, using jalapeño, peppers, and tomatillos.  The result is just as delicious and comforting!  A new classic :)

Serves 4

What (your ingredients):
1 tablespoon olive oil
4 large chicken thighs
1 teaspoon salt
1 white onion, diced
1 jalapeño, diced (leave seeds and veins for a little heat-the final dish will not be too spicy)
1 Anaheim pepper, diced
2 cloves garlic, minced
7-8 tomatillos, husks removed, washed, and quartered
Lime wedges and cilantro for serving

How (your directions):

In a large Dutch oven, heat olive oil over medium heat.  Add chicken thighs, skin side down, and allow to brown for about 5 minutes.  Flip chicken a brown on second side for an additional 3-4 minutes.

Meanwhile, pulse tomatillos in a blender or food processor to form a chunky-salsa consistency.

When chicken has been browned on both sides, remove to a plate.  The thighs will not be cooked through, but will finish cooking after the next step.

Add diced onion, jalapeño, and pepper to Dutch oven and cook for 3 minutes.  add garlic and stir for 1 minute.  Add blended tomatillos add scrape the bottom of the pan to release the brown tasty bits.

Place the chicken thighs on top of the mixture and bring to a boil.  Cover, turn heat to low, and simmer for 30 minutes.

Serve hot with a garnish of cilantro and a wedge of lime.

Enjoy!

Why (the science):  This is a great dish to make because it is completely allergy-free!  No dairy, eggs, peanuts, wheat, soy, tree nuts, fish, or shellfish means you can serve this to your family or guests without any worries :)