Sheryl Julian Recipe

Name: Sheryl Julian
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety); Olive oil, for sprinkling; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 skin-on, bone-in chicken thighs (about 3 pounds); 1 medium red onion, thinly sliced; 1/4 pound (one thick piece) baked ham, cut into matchsticks; 1 clove garlic, thinly sliced; 1 jalapeño or other small hot chili pepper, seeded and chopped; 1 (15-ounce) can chopped tomatoes; 1 cup chicken stock; 1/2 cup pitted green olives, coarsely chopped; 2 tablespoons chopped fresh parsley

Ingredients

3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety)
Olive oil, for sprinkling
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 skin-on, bone-in chicken thighs (about 3 pounds)
1 medium red onion, thinly sliced
1/4 pound (one thick piece) baked ham, cut into matchsticks
1 clove garlic, thinly sliced
1 jalapeño or other small hot chili pepper, seeded and chopped
1 (15-ounce) can chopped tomatoes
1 cup chicken stock
1/2 cup pitted green olives, coarsely chopped
2 tablespoons chopped fresh parsley

PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 4 to 6 servings

Instructions

Roast the chiles: Turn on the broiler and set a rack about 5 inches from the broiler element. Brush the chiles with enough oil to lightly coat. Broil for 5 minutes, turning several times, or until they are charred. (Alternatively, roast the chiles on the open flame of a gas stovetop.)
Transfer to a bowl, cover with a plate to help steam and soften the skins, and set aside for 5 minutes.
Peel the chiles: Carefully pull the charred skin of the chili by hand. Cut the chile open, remove and discard the seeds, and chop coarsely.
Brown the chicken: Trim away the excess fat from the thighs. Sprinkle all over with salt and pepper.
In a large deep skillet or Dutch oven, heat the oil over medium-high heat. Working in batches, add half of thighs, skin side down. Cook for 4 minutes, or until golden on the undersides. Turn and brown the other sides for 3 minutes.
Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.
Make the sauce: Discard all but 2 tablespoons fat from the pan. Add the onion, ham, and garlic. Cook, stirring often, for 5 minutes until the onions have started to soften. Add the roasted chiles and jalapeño. Continue cooking, stirring often, for 2 minutes.
Add the tomatoes and stock. Use a wooden spatula to scrape up the dark glaze from the bottom of the pan. Bring to a boil, lower the heat, and partially cover. Simmer 5 minutes.
Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It’s ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover.
Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.
Finish and serve: Taste the sauce for seasoning and add more salt and black pepper, if you like. Sprinkle the dish with the chopped olives and parsley. Serve hot.