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Seriouseats.com
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3pounds bone-in, skin-on chicken thighs and drumsticks 1pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers) 12ounces tomatillos, husks discarded, quartered (about 4 tomatillos) 10ounces white onion, roughly chopped (about 1 medium) 6ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers) 2Serrano or jalapeño peppers, roughly chopped, stems discarded 6medium cloves garlic, peeled 1tablespoon whole cumin seeds, toasted and ground Kosher salt 1/2cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish 1tablespoon Asian fish sauce, such as Red Boat Fresh corn tortillas and lime wedges, for serving
Directions
Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure. Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
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