Chicken Chile Verde recipe

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Ingredients

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
½ bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 ½ pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
½ cup sour cream, for garnish

Nutrition Info

441.4 calories
carbohydrate: 30 g
cholesterol: 70.3 mg
fat: 24.7 g
fiber: 4.8 g
protein: 25.7 g
saturatedFat: 7.4 g
servingSize: -
sodium: 424.7 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken pieces with salt and black pepper on all sides.

  2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

  3. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

  4. Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf, cook 1 minute.

  5. Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

  6. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

  7. Season with salt and pepper to taste, serve garnished with sour cream.

Recipe Yield

6 servings

Recipe Note

During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

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