Chicken Tomatillo

Sauce

1. 1Place tomatillos, deseeded poblano and jalapeno peppers and shallots on sheet pan. Broil until burnt spots and all over.20 Tomatillo·2 Poblano·2 Jalapeno·2 Small Shallots
2. 2Wrap garlic in tin foil leaving top exposed. Drizzle olive oil over the top. Place in the oven, under the pepper pan, for 30-40 minutes.5 cloves Garlic
3. 3Transfer poblanos and jalapeños to a bowl and cover to 10 minutes. This will steam the skin. Peal off the skin, remove all seeds and add to the food processor. Add shallots and tomatillos to the food processor.2 Poblano·2 Jalapeno·2 Small Shallots·20 Tomatillo
4. 4Add cilantro, broth, vinegar and salt in food processor and pulse until a sauce like consistency.1 bunch Cilantro·1 ½ cups Chicken Broth·1 tbsp White Vinegar·Salt
5. 5Simmer sauce for 1 hour. Return to food processor and blend again. Pass through sieve to produce smooth sauce.