Ingredients
One onion chopped
2 poblano peppers
1 cup of tomatoes chopped
1 Tbs red palm oil
5 chicken thighs
2 cloves of garlic chopped
1/4 tsp of cayenne
small bunch cilantro chopped
tostados shredded
shredded colby jack cheese
4 cups chicken stock
1 14oz can coconut milk
Preparation
roast the poblano peppers for 10 to 12 min. place them in a paper bag to sweat for 10 min. peel and remove seeds and veins. while roasting the poblanos brown the chicken. remove the chicken and set aside. sauté the onions and poblano add the chopped garlic place the chicken back into the pot. add 4 cups chicken stock and bring to a boil reduce and simmer for 20min. remove chicken and cut up return chicken to the pot add the tomatoes and the coconut milk, cayenne bring it up to a simmer for 15min. serve with shredded tostados and shredded cheese.
