MUSLOS DE POLLO EN SALSA TATEMADA (Mexican Chicken Thighs in Roasted Salsa)

1. Roast the tomatoes, tomatillos, onion, Anaheim pepper, and jalapeños until they are charred. Add the garlic cloves on the comal for 30 seconds on each side.
2. Add it all to a blender with cilantro, 1/2 cup of water, and chicken bouillon.
3. Chop the potatoes and peeled chayote into 1 inch cubes.
4. Pat the chicken down dry and season with salt and pepper on both sides.
5. Add a light layer of oil to a pan and add the chicken skin side down. Cook for 6-7 minutes or until it is golden brown. Flip and cook for an additional 6 minutes. Remove the chicken.
6. Add the chopped chayote and potatoes to the pan. Season with salt and pepper. Cook for 3 minutes.
7. Add the chicken back into the pan with the salsa and 1/2 cup of water if necessary. Cover and cook for 12-14 minutes or until the vegetables are cooked through.
8. Serve with sides of choice, such as queso fresco or low-calorie tortillas. Enjoy!