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2000s Recipes + Menus

Corn and Poblano Braised Chicken

  • Active time:10 min
  • Start to finish:4 to 12 hr (depending on slow cooker setting)
August 2009
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.
  • 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
  • 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.