CORN AND POBLANO BRAISED CHICKEN

By polloazul

There’s no need to introduce any liquid to the slow cooker—as the chicken legs and vegetables cook, they release their juices to make a very savory stew. Whisking in some sour cream just before serving adds body to the sauce, and fresh cilantro brings brightness to this no-hassle one-dish dinner. Poblano chiles have notoriously tough skins, but we were happily surprised to learn that several hours of gentle cooking makes the skins practically melt away.

Ingredients

• 1 large white onion, chopped
• 5 garlic cloves, finely chopped
• 6 whole chicken legs
• 1/2 lb fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
• 3 ears corn, kernels cut from cobs
• 1/2 cup sour cream
• 3/4 cup chopped cilantro
• EQUIPMENT: a 5- to 6-qt slow cooker
• ACCOMPANIMENT: white rice

Preparation

Step 1

Put onion and garlic in slow cooker. Top with chicken and season with 1 tsp salt and 1/2 tsp pepper. Layer poblanos and corn over chicken and season with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook according to manufacturer’s instructions (chicken should be falling off the bone).

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.