One-Pot Chicken and Sweet Corn Chilaquiles Verdes

Prepare the fresh ingredients: Husk 2 ears of sweet corn and slice the kernels off the cob to yield about 1.5 cups of fresh corn. Remove the paper husks from 1 lb of fresh tomatillos, rinse them to remove the sticky residue, and cut them in half. Peel 1 white onion and cut it into quarters. Slice 1 jalapeno pepper in half lengthwise and scrape out the seeds to control the heat. Peel 3 garlic cloves. Wash and slice 2 radishes into thin rounds, and dice 1 avocado for garnish.

Shred the 1.5 lb of leftover lemon-herb roasted chicken thighs from Day 1 into bite-sized pieces and set aside.

Heat 1 tbsp of vegetable oil in a large Dutch oven over medium-high heat. Add the halved tomatillos, quartered onion, and halved jalapeno. Sear and cook, turning occasionally, for 6 to 8 minutes until the vegetables are softened and deeply charred in spots. Add the 3 peeled garlic cloves during the last 2 minutes of searing to prevent them from burning.

Remove the pot from the heat. Use an immersion blender directly in the pot (or carefully transfer the charred vegetables to a countertop blender) and blend along with 1/2 cup of chicken broth, 1/2 cup of fresh cilantro leaves, and the juice of 1/2 lime until a vibrant, slightly textured salsa verde forms. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Return the Dutch oven to medium heat. Stir the 1.5 cups of fresh sweet corn kernels into the salsa verde. Simmer gently for 5 minutes until the corn is tender and the salsa has thickened slightly.

Fold the shredded leftover chicken thighs into the simmering salsa verde. Cook for 3 minutes, stirring occasionally, until the chicken is thoroughly heated through and has absorbed the tangy flavors of the salsa.

Turn off the heat. Gently fold in 6 oz of thick corn tortilla chips, turning them carefully so they are evenly coated in the warm sauce but still retain some of their crunch.

Immediately garnish the chilaquiles directly in the pot with 3 oz of crumbled cotija cheese, a drizzle of 1/2 cup Mexican crema, the sliced radishes, diced avocado, and additional fresh cilantro leaves. Serve immediately with the remaining lime cut into wedges.