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Braised Chicken and Poblano Chiles
Ingredients
  • 8 (6-ounce) bone-in, skin-on chicken thighs, patted dry
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt, divided
  • 1 pound poblano chiles (4 to 5 chiles)
  • 1 medium-size (about 10-ounce) yellow onion, thinly sliced (about 1 ¾ cups)
  • 2 garlic cloves, finely chopped (about 2 teaspoons)
  • 1 teaspoon ground coriander
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup water
  • Warm corn tortillas or mashed potatoes, for serving
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