Instructions

Ingredients

  • 4 bone-in chicken thighs

  • 2 tablespoons neutral oil

  • 1 small yellow onion, thinly sliced

  • 2 cups roasted New Mexico green chile, chopped

  • 1 cup small-diced potatoes (skin on)

  • 1/2 cup chicken broth

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt and black pepper, to taste

Instructions

  • Heat oil in a heavy skillet over medium heat.

  • Season chicken thighs generously with salt and pepper.

  • Place chicken skin-side down in the skillet and cook until browned, about 6–7 minutes. Flip and cook an additional 3 minutes. Remove and set aside.

  • In the same skillet, add onions and potatoes. Stir to coat in the rendered fat and cook until onions soften.

  • Add green chile, cumin and smoked paprika. Stir until fragrant.

  • Nestle chicken back into the skillet. Pour broth around the chicken, not directly over it.

  • Cover and simmer on low heat for 30–35 minutes, until potatoes are tender and chicken is fully cooked.

  • Remove the lid for the final 5 minutes to slightly thicken the sauce before serving.