Chicken Chile Verde Stew Food

CHICKEN CHILE VERDE STEW

Steps:

• Set the oven to broil.
• Place tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves onto a sheet pan.
• Broil on the top rack of the oven, turning ingredients occasionally, for 15-20 minutes, or until skin is blackened in spots on all sides. (Note: You can remove items individually as they are ready. Remove garlic first so that it doesn't burn.)
• Peel the skin from the roasted garlic cloves, and set the peeled cloves aside. Place the roasted poblanos and jalapenos into a sealable ziploc bag. Let cool, remove skin and seeds from peppers, and dice.
• Put diced peppers, tomatillos and garlic cloves into a blender. Add chicken broth, 1/2 cup cilantro, salt, cumin, and onion powder and blend until combined. (You should end up with about 4 cups of sauce. If you have less, you can add some additional broth).
• Pour blended mixture into a slow cooker. Add shredded rotisserie chicken and drained beans. Cook on low for several hours until ready to serve.
• Serve topped with additional cilantro and cheese, if desired.

CHICKEN CHILE VERDE

Steps:

• Season chicken pieces with salt and black pepper on all sides.
• 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.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• 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.
• 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.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

CHICKEN CHILE VERDE

Steps:

• Start off by seasoning your chicken on both sides with half of the salt and pepper. If your using bone in chicken cut off skin before seasoning your chicken. Fill a pot with the water and start to boil.
• Pour Oil into a frying pan and start browning chicken on both sides about 4 minute on each side. You might want to fry only 4 or 5 at a time for an even color. Remember you not cooking the chicken all the way just browning.
• The pot of water should be boiling at this time, put the tomatillos and jalapenos into the boiling water and boil 12-15 minutes.
• While the tomatillos and jalapenos are boiling finish browning all of the chicken.
• Once the tomatillos and jalapenos are ready drain the water and put the tomatillos, jalapenos, cilantro, garlic, and the chicken broth into a blender and start pulsing until all the ingredients are all mixed and then blend for 30-40 seconds. Once blended leave in blender until needed.
• Pour the remaining oil in a pot (pot should be a good size one you would use for soups) and start frying the onion on med-high heat. After about two minutes put the rest of the salt, pepper, cumin, and cayenne pepper and fry for an additional 5 minutes, add the browned chicken and pour the tomatillo mixture and simmer for 20 minutes.
• Take out the chicken with tongs and put in to a bowl and start shredding. Once chicken is shredded place back into pot and simmer for another 20 minutes.
• Note: You do not need to do the last step if you are using boneless chicken just simmer until chicken in fork tender and stir it and the chicken should fall apart. I like to use bone in chicken because I feel it has more falvor than boneless chicken.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

CHICKEN VERDE STEW WITH HOMINY

Steps:

• Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
• Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
• Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it -- ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
• Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
• Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
• Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.
• Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew -- .