What's Pressoir Cooking?

In my household, we all love Mexican inspired cuisine. The food is simply delicious, with snappy acidity, complex spices and I just can’t get enough cilantro…

Although a Margarita is certainly an obvious option for this chicken recipe, I really believe in pairing white Burgundy with this dish. Preferably a young Meursault whose crisp acidity kind of matches the accents of lime. I also like to think of the saline minerality in the wine that almost works as an extinguisher against the heat from the peppers.

Green Chili Chicken

ingredients

4 pounds boneless skinless chicken thighs

5 tomatillos quartered, husks discarded

2 Poblano peppers, roughly chopped, seeds and stems discarded

2 Anaheim or Cubanelle peppers roughly chopped, seeds and stems discarded

1 jalapeño, roughly chopped, stems discarded

1 medium white onion, roughly chopped

6 medium cloves garlic, peeled

1 tsp cumin

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

Fresh corn tortillas and lime wedges, for serving

Procedure

In an instant pot or traditional pressure cooker, combine chicken thighs, tomatillos, Poblanos, Anaheims, jalapenos, onion, garlic, and cumin. Heat over high heat until gently sizzling, then seal the pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer chicken pieces out to a bowl and set aside. Add cilantro to the remaining contents of the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Pull chicken with a fork and return to sauce. Stir gently to combine. Serve immediately with tortillas and lime wedges.