- 1 whole chicken, cut into 6 pieces
- salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 tomatillos, husked and quartered
- 2 fresh jalapeno peppers, chopped
- 6 cloves garlic
- 1/2 bunch cilantro
- 3 cups chicken stock
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 1/2 pounds potatoes, peeled and cubed
- salt and freshly ground black pepper to taste
- 1/2 cup sour cream, for garnish
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.