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1
In a blender or food processor, puree 1 large tomato, roasted peppers, cilantro, and 1 cup of water.
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2
Set aside.
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3
Sprinkle the chicken generously with salt and black pepper.
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4
Heat the oil over medium-high heat in a large Dutch oven or heavy-bottomed stockpot.
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5
Add half the chicken and saute on both sides, flipping once, until lightly browned, about 3 minutes per side.
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6
Transfer the chicken to a bowl and repeat with the remaining chicken.
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7
Set aside.
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8
Add the onion to the pot and saute until just beginning to brown, about 4 minutes.
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9
Add the cumin and oregano, stir for 30 seconds, then add the pureed tomato-pepper mixture, scraping up any brown bits on the bottom of the pan.
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10
Add the remaining chopped tomatoes, garlic, salt, and black pepper.
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11
Return the chicken and any accumulated juices to the pot (push the chicken down into the sauce so it is well covered).
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12
Cover the pot and simmer until the chicken is tender, about 30 minutes.
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13
Add the greens and cook until just tender, about 5 minutes.
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14
Season with additional salt and black pepper to taste.
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15
To serve, place one chicken thigh in each serving dish with rice, if desired.
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16
Spoon the chile verde sauce over the chicken and serve with the green tomato salsa, sour cream, and reserved cilantro leaves.
