CHICKEN CHILE VERDE
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.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 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, Sodium 424.7 mg, Sugar 4.9 g
CHICKEN POSOLE VERDE
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
Provided by QueenJellyBean
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
- In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
- Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
- Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.
CHICKEN CALDO VERDE
Traditionally served during weddings and festivals, this Portuguese soup varies from family to family. It is often made with either kale or collard greens. For convenience, we call for chorizo in place of chourico, a similar dried sausage. The soup will thicken as it stands. If reheating, add a little stock or water to thin.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.
- Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.
- Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.
- Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
- Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
BAKED SALSA VERDE CHICKEN
Check out this super simple baked salsa verde chicken from Delish.com.
Categories baked salsa verde chicken baked chicken recipe Mexican chicken recipe weeknight chicken recipe spicy chicken recipe cheesy baked chicken
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder.
- Nestle chicken into salsa verde and bake until cooked through, 35 minutes.
- Remove chicken from oven and heat broiler. Top with cheese and broil until melty, 2 minutes.
- Squeeze lime over chicken and garnish with cilantro. Serve over rice.
CHICKEN VERDE
Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...
Provided by canarygirl
Categories Chicken
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
- Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
- Remove chicken, and allow to cool enough to handle.
- Strain stock, and discard veggies, reserving the stock in the same pot.
- When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
- Add meat to soup pot.
- Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
- Serve in burritos with rice, beans, cheese, sour cream and guacamole.
CHICKEN CHILI VERDE
A vibrant chili with 3 types of peppers. Especially good with heirloom beans cooked from dry (Cannellini, Flor de Durazno, Ayocote Blanco). Can be a little spicy depending on your peppers, so decrease the jalapeños if your family likes a milder chili. This can also be made with chicken thighs, but you will need to cook the chicken 20 minutes longer until the thighs reach 175°. Serve with tortilla chips, lime wedges, and sour cream. Adapted from Cooks Illustrated's white chicken chili.
Provided by Chandra M
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
- While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
- Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Nutrition Facts : Calories 625.5, Fat 25.6, SaturatedFat 6.8, Cholesterol 145.3, Sodium 694.3, Carbohydrate 37.9, Fiber 11.3, Sugar 7.9, Protein 60.8
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CHICKEN CHILI VERDE
An adaptation of Rachael Ray's Chicken Chili Verde from the Rachael Ray Magazine. I can't find the original on her website any longer. (Or in my recipe collection!) This is a delicious and different version of your standard chili, using salsa verde as its base flavor instead of tomato sauce. We like to eat it with tortilla chips like a hearty dip.
Provided by EvaFortuna01
Categories Chicken
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop all vegetables.
- Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
- Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
- Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
- In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
- Transfer vegetable and stock mixture from sauce pan to the soup pot.
- Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
- Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
- Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.
Nutrition Facts : Calories 579.9, Fat 18.6, SaturatedFat 3.2, Cholesterol 116.2, Sodium 1104, Carbohydrate 49, Fiber 7, Sugar 10.3, Protein 51.8
CHICKEN VERDE STEW WITH HOMINY
I got this out of Cooking Light - and it fits into a Weight Watchers menu quite nicely and is scrumptious!
Provided by Gidget265
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
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 -- .
Nutrition Facts : Calories 419.2, Fat 21, SaturatedFat 5.6, Cholesterol 69.5, Sodium 915.1, Carbohydrate 38.6, Fiber 7.4, Sugar 10.9, Protein 19.9
SPICY CHICKEN VERDE
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle both sides of the chicken breast generously with Cajun seasoning. Heat the margarine in a skillet over medium-high heat. Add the chicken and cook for about 3 minutes; flip over and continue cooking until fully cooked through. Remove from the heat and slice lengthwise into 4strips. Place on a baking sheet and spread the tomatillo sauce on top. Sprinkle with jack cheese and place in the oven to melt, just a couple minutes.
- Meanwhile, spread the refried beans carefully over the taco shell, top with lettuce, rice, pico de gallo, and queso fresco. Remove chicken from the oven and place on top of fillings. Garnish with chives and a sprinkling of paprika. Serve with guacamole and sour cream on top.
CHICKEN TAMALES WITH SALSA VERDE RECIPE
This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough - all wrapped in a corn husk for steaming.
Provided by Eugenia Cárdenas
Categories Main Dish
Number Of Ingredients 15
Steps:
- First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
- Press the husks into the water to ensure they're completely covered.
- Soak the husks for 20 minutes, drain and set aside to dry.
- Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
- Slice and dice the garlic.
- Cut the chicken breast into 1-inch chunks.
- Heat a pot over medium-high heat and pour in the olive oil.
- Add the onions and cook over medium heat, stirring occasionally.
- Add salt, then the garlic and cook until onions are soft.
- Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
- Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
- Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
- Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
- Set aside the chicken and onions for the filling.
- Slice and quarter the tomatillos.
- Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
- Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
- Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
- Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
- Pour the drained vegetables into your blender and blend until smooth.
- Pour the shredded chicken into a large bowl and add the onions.
- Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
- Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
- Beat until light and fluffy.
- Pour the baking powder into the bowl with the shortening.
- Then add the corn flour.
- Sprinkle in 1 tablespoon of salt and mix until combined.
- Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
- Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
- Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
- Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
- Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
- Take your corn husks and cut straight across the top or bottom edge.
- When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
- Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
- Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
- Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
- Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
- Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
- Place your folded tamale in a plate and repeat with the remaining corn husks.
- Add a few cups of water to a steamer pot and heat until the water is hot.
- Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
- You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
- Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
- Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
- Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 39 g, Protein 13 g, Fat 38 g, SaturatedFat 9 g, TransFat 5 g, Cholesterol 24 mg, Sodium 2466 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 26 g, ServingSize 1 serving
CHICKEN SALSA VERDE
Steps:
- For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
- Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
- For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.
CHICKEN CHILE VERDE
I've been keeping batches of this Chicken Chile Verde on hand for the past couple weeks -- it's super easy to make and it leads to all sorts of quick meals!
Provided by Mexican Please
Time 1h
Number Of Ingredients 17
Steps:
- You can cook the chicken any way you want, but for this batch I brined and baked it. To brine the chicken, add 1/2 cup Kosher or sea salt to 2 quarts of water in a mixing bowl. Stir to dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet.
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them too. Add the tomatillos to the baking sheet along with the rinsed poblanos (and the chicken) and roast everything in the oven at 400F. Cook the chicken until it registers 160F or until the insides are no longer pink -- this usually takes 20 minutes but sometimes it will take a couple extra minutes if there was an extensive brine. Remove the chicken once cooked and let the poblanos and tomatillos roast for an additional 10 minutes or so. I usually cover the cooked chicken breasts with foil until I need them.
- De-stem and de-seed the roasted poblanos. Add the roasted poblanos and tomatillos to a blender along with 1/2 onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-4 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level, adding more jalapeno to increase the heat. I used 2 1/2 jalapenos for this batch and it had some zip.
- Simmer the green sauce in a dollop of oil (or lard) over mediumish heat. Add 1 tablespoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt (optional), and some freshly cracked black pepper. Taste for seasoning. Note: if you brine the chicken you probably won't need to add much additional salt.
- Use two forks to shred the chicken breasts and then add the shredded chicken to the green sauce. Bring everything up to a uniform temp and serve immediately.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
- If you want to serve them Tostada style, warm up the refried beans in a skillet over medium-low heat for a few minutes, crumble the Cotija cheese by pulling a knife across a chunk of it, dice up any Pickled Serranos or Pickled Jalapenos that you're using, and chop up some freshly rinsed cilantro. Each warm tostada shell gets refried beans, Chicken Chile Verde, Cotija, Pickled Yummies, cilantro, and a final squeeze of lime.
Nutrition Facts : Calories 361 kcal, Carbohydrate 7 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 304 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN CHILI VERDE
Categories Soup/Stew Chicken Herb Pepper Poultry Super Bowl Spice Corn Hot Pepper Tomatillo Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
- Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
- Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
More about "chicken verde food"
CHICKEN VERDE RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Calories 282 per servingServings 6
- Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
- Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
- Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
CHICKEN CHILE VERDE RECIPE - DEBORAH SCHNEIDER | FOOD & …
From foodandwine.com
5/5 Total Time 1 hrServings 4
VERDE - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
From recipetips.com
Calories 89Serving Size 1 serving 1/2 cupProtein 1gTotal Fat 5g
CHICKEN CHILE VERDE | FOOD OVER 50
From foodover50.com
Cuisine MexicanCategory Main DishServings 4Estimated Reading Time 3 mins
21 TRADITIONAL CAPE VERDEAN FOOD YOU MUST TRY - PAULINA ON ...
From paulinaontheroad.com
Reviews 17Calories 1478 per servingCategory Cape Verde
- Cachupa. A staple of Cape Verdean culture, cachupa is more than just a national dish. Proudly prepared by locals for the most various occasions, this hearty stew can easily be defined as the Cape Verdean comfort food par excellence.
- Buzio. If you like fish and seafood more than meat, then buzio is definitely a dish to try in Cape Verde. This slow-cooked food is typically made with mussels (although other shellfish can also be used), and soy sauce.
- Morreia – Fried Moray Eel. Morreia (fried moray eel) is one of those dishes that stand as proof of the strong Portuguese influences the Cape Verdean culture had over the decades.
- Bol of Cus-Cus. While its name might remind of the Maghrebi couscous, the Cape Verdean bol of cus-cus is an entirely different dish. It’s usually served for breakfast and ideal for anyone with a sweet tooth.
- Goat Cheese With Papaya Marmalade. Who doesn’t love cheese? It is a staple all over the world, and Cape Verde has its famous cheese too. On its islands, goat cheese is not only appreciated by locals, but it’s also a true delight for its visitors.
- Percebes. In Cape Verde, seafood lovers are undoubtedly spoilt with choices. From lobster to shellfish, there are quite a few options to choose from.
- Jagacida – Rice & Beans Stew. Food in Cape Verde is often based on so-called “poor” ingredients, but this doesn’t mean it’s not tasty. If you’re a soup or stew lover, jagacida is an unmissable dish to try.
- Fishes of Cape Verde. One thing you’ll find out quickly when visiting Cape Verde is that there are so many fish or seafood Cape Verdean recipes that you’ll be spoiled with choices when ordering your lunch or dinner.
- Xerém. Xerém is another Cape Verde food derived from the country’s Portuguese heritage. It is popular in Portugal, Cape Verde, and Brazil. However, each country has a traditional recipe that makes it unique.
- Frango Assado – Grilled chicken. There is nothing quite like enjoying a nice spicy chicken after soaking up the sun for the whole day. After all, the West African peri peri grilled chicken is famous throughout the world for a reason.
CHICKEN VERDE STEW - FEED YOUR SOUL TOO
From feedyoursoul2.com
Cuisine Chicken, Gluten Free, StewCategory DinnerServings 8Total Time 1 hr 15 mins
- Add all the verde ingredients in a blender and blend until you get a paste. If the mixture is too thick to blend, just add a little water. Set aside.
- Begin by heating the 1 tbsp oil in a Dutch oven on medium high heat. Once warm, add the chicken in batches and brown on each side. This will be about 2 - 3 minutes per side. Once complete, remove from pan and set aside.Add the remaining oil and add in the onions and the spices. Cook until softened - about 4 minutes. Next, add in the garlic and cook for 1 minute. Now, add in the verde sauce and simmer for 2 - 3 minutes. Stir a lot to coat the onions and to cook the rawness out of the fresh vegetables. Add the carrots, parsnips and turnips and cook for 2 minutes, stirring to coat fully. Turn down the heat to medium, add in the stock and chicken. Cover and simmer for 30 - 40 minutes. Add in the red peppers and cook for 2 minutes.Cook the rice according to box instructions.Finish the stew by adding in the rice. Stir well and cook for a couple more minutes.Serve and enjoy!
GRILLED CHICKEN WITH SALSA VERDE | FEASTING AT HOME
From feastingathome.com
5/5 (4)Total Time 45 minsCategory ChickenCalories 450 per serving
- On a well-greased grill, grill chicken over medium heat until good grill marks appear on both sides covering the grill. Place chicken in the warm oven, uncovered until cooked through 10-15 minutes, depending on the cut. (Use a thermometer. 160F for Breasts and 170 F for thighs.) Feel free to keep on the grill, in a cooler spot until cooked through.
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