Heat your oven to 450°F. In a large bowl, toss those tomatillos with half the olive oil, season with salt and pepper, then place cut-side down in a roasting dish.
Take that garlic bulb, slice off the top, drizzle with a little oil, and nestle it upside-down right on top of the tomatillos. Let me tell you, this roasting technique reminds me of how we char tomatoes and onions over open flames back home.
Roast for 35-45 minutes until the garlic is soft and the tomatillos are beautifully browned. The kitchen should smell incredible right about now.
While that's roasting, dice your jalapeños and serranos finely. If you want less heat, remove the seeds and white membrane, but honestly, where's the fun in that? I like my food to have some attitude.
Dice all your onions and bell peppers, then add them to a bowl with the chiles. This is your aromatic foundation — treat it with respect.
Dice that chicken into small, even cubes about half an inch — think two pieces per spoonful. The mix of breast and thigh meat will give you the best of both worlds.
In a dry skillet over medium heat, toast those cumin seeds and red pepper flakes until they're fragrant and telling you their life story. Remove from heat, cool, then grind into powder. (This toasting step is non-negotiable — it wakes up the spices like nothing else can.)
Season your chicken with half the spice mixture, plus a teaspoon of salt and half teaspoon of black pepper. Mix thoroughly to coat every piece.
Heat the remaining oil in a deep pot over medium-high heat. Add the seasoned chicken and cook, stirring, until the surface is white and just starting to brown.
Add all your diced vegetables and remaining spice mixture to the pot. Stir everything together and cook until the onions start to turn translucent.
Add those roasted tomatillos to the pot, then squeeze the soft roasted garlic cloves right out of their papery husks. Stir to incorporate — this is where the magic happens.
Cover with chicken broth and water, bring to a low boil, then cover and let it simmer for 30-45 minutes. You want the liquid to reduce down to a thick, stew-like consistency.
Taste and adjust seasoning with salt and pepper. Stir in that fresh cilantro and remove from heat — the residual heat will cook it perfectly.
Serve hot with whatever makes you happy — rice, bread, or just a spoon and good company.
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