Yield
6 Servings
Preparation time
15 minutes
Ingredients
3 lb Chicken thighs and drumsticks (bone in)
1 T Fish sauce
1⁄2 c Cilantro
1 T Cumin
6 clv Garlic (peeled)
2 Serrano peppers (or Jalapenos, chopped)
2 Anaheim peppers (or Cubanelle, chopped)
1 lb Poblano peppers (chopped)
3⁄4 lb Tomatillos (quartered)
1 Onion (chopped)
Instructions
<p>Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and pinch of Kosher salt in electric pressure cooker. Seal and cook for 18 minutes. Release pressure.</p>
<p> </p>
<p>Using tongs, transfer chicken to bowl and set aside. Add cilantro and fish sauce to pressure cooker. Blend with an immersion blender. Discard skin on chicken, and shred meat. Return to pressure cooker. </p>
<p> </p>
<p>Serve with tortillas and lime wedges. This can be served over rice, too.</p>
Source
Serious Eats
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