I really needed this to turn out well… Not because I had anybody to impress or anything, but my insides needed a hug. It happens. I don’t do this often, but it turns out that my feelings taste like chicken.
In addition to onion and garlic (which are the beginning of all that is right and delicious in the world), we have a mountain of green chiles and a mini-mountain of jalapeno. Don’t touch your face after chopping these because you’ll burn and want to cry and cry… It’ll be awful. In fact, I left my contacts in for the night to avoid touching my eyes. I typically wash my hands and rub olive oil on them on these occasions (fat or alcohol breaks down capsaicin), but it’s often not enough. Fire hands! You can deal with them for a night… Prentend it’s a super power. Or invest in pepper-handling gloves.
Then there’s the shucking of the corn. I just learned how to do this in a bowl… It’s self-explanatory. Duh. Much neater. Corn: it will not hurt you, but it won’t give you superpowers either.
Finally, the chicken legs. I took the skin off these things, because chicken skin doesn’t belong in your meal unless it’s greasy and burnt to a crisp. (I think one of the Founding Fathers said this… If not, he should have.) The original recipe insisted that you don’t need additional liquid in your crock pot because enough gets released in the way of juices… Not true. My concoction was, er, caramelized/borderline-burnt in some places. But perhaps this was because of the de-skinning… And it doesn’t even matter because this was still really, really delicious. I do not lie. But next time, I’m adding broth and you should too.
If you’re a busy worker bee like me, the whole thing goes in the fridge to sit overnight. In the morning, you put on your serious grown-up clothes, style your hair into a sensibly conservative updo, make some coffee, and turn on the crock pot. And feel really, really awesome.
The way your home smells when you return… That alone might be worth it. But then, you open your crock pot and see this. It’s so gorgeous you just might cry.
Corn and Poblano Braised Chicken
(adapted from Epicurious)
1 large white onion, chopped
5 garlic cloves, finely chopped
4 whole chicken legs
1/2 pound fresh poblano chiles (about 4), seeded and chopped
1 jalapeno, seeded and finely diced
3 ears corn, shucked
1 tbsp cumin
Juice of 1 lime
1 cup chicken broth
1/2 cup sour cream
3/4 cup chopped cilantro
Salt and pepper to taste
Put onion and garlic in slow cooker. Top with chicken and season with salt and 1/2 teaspoon pepper. Layer poblanos, jalapenos and corn over chicken and season with cumin. Pour in broth. Cover and cook according to manufacturer’s instructions (chicken should be falling off the bone). I had my crockpot on low heat for around 10 hours.
Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper. Serve with additional sour cream, if desired, cilantro, lime wedges and fresh tortillas.