Skillet Chicken Thighs in 15-Minute Blistered Poblano-Pepita "Mole"

Instructions

1. 1

   Turn your broiler to high. We are building our flavor base fast. Toss 2 large poblano peppers, half of your 1 medium white onion, and 3 cloves garlic onto a foil-lined baking sheet. Broil until the peppers are blistered and collapsing, about 10 minutes. (Real life: keep an eye on the garlic so it doesn't burn; pull it early if needed.)

   10 min

   Tip: Don't worry about coring the peppers yet; they are much easier to handle once they are soft.

2. 2

   While the broiler does the heavy lifting, let's toast our thickener. Toss 1/2 cup raw shelled pumpkin seeds (pepitas) in a large dry skillet over medium heat. Stir them constantly until they puff up and smell like popcorn, about 3 minutes. Dump them into your blender and wipe out the skillet.

   3 min

   Tip: Don't walk away during this step; pepitas go from beautifully toasted to burnt in 30 seconds.

3. 3

   In that same skillet, heat 1 tbsp olive oil over medium-high. Season 1.5 lbs boneless skinless chicken thighs with 1/2 tsp kosher salt and 1/2 tsp black pepper. Sear them until deeply golden brown on both sides, about 6 minutes per side. We're not cooking them all the way through yet, just getting that beautiful crust.

   12 min

   Tip: Let the chicken release naturally from the pan before flipping to keep that crust intact.

4. 4

   While the chicken sizzles, take the remaining 1/2 medium white onion and slice it thin. Toss it in a small bowl with the juice of 1 lime and a pinch of salt. Boom, instant pickled onions for our bright finish.

   2 min

   Tip: Scrunch the onions with your hands a bit to soften them faster.

5. 5

   Your poblanos should be blistered now. Snip off the stems and drop them directly into the blender with the pepitas, along with the broiled onion and garlic. Pour in 1 cup chicken broth, 1/2 cup fresh cilantro, 1/4 cup Mexican crema, and remaining 1/2 tsp kosher salt. Blend until smooth. Taste it—then decide if you need more salt. It should taste rich and a little smoky.

   3 min

   Tip: If you want a little heat, throw a raw jalapeño or serrano pepper into the blender here. Poblanos are mostly flavor, not fire.

6. 6

   Lower the skillet heat to medium-low. Pour your beautiful green sauce directly over the seared chicken. Let it bubble and simmer together until the sauce thickens slightly and the chicken is cooked through, about 5 minutes. (If it gets too thick, splash in tantito water or broth).

   5 min

   Tip: Scrape the bottom of the skillet so those savory, browned chicken bits mix right into the sauce.

7. 7

   Take it off the heat. Top the skillet with those pink, limey onions. You've got the creamy, smoky, rich poblano sauce and the crunchy, sharp onions cutting right through it. Serve this straight out of the pan with hot tortillas or rice. We are not suffering for dinner tonight, ándale!

   2 min

   Tip: Warm your corn tortillas directly on a comal or gas burner while the chicken rests for a minute.