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 CHILI VERDE
With creamy chicken corn chowder and black beans, this flavorful chicken chili verde is ready to eat in less than half an hour.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
- Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 28.1 g, Cholesterol 66 mg, Fat 14.1 g, Fiber 5.5 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 821.6 mg, Sugar 0.9 g
CHICKEN CHILE VERDE
Mexican spicy but not too hot with chicken instead of pork. My mother makes this receipe with pork I had to make it with chicken because my husbands does not eat pork. I usually serve this with refried beans and flour tortillas.
Provided by oneidas1
Categories Stew
Time 1h5m
Yield 7-8 serving(s)
Number Of Ingredients 13
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.
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 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 CHILI VERDE
Cook up a batch of our Chicken Chili Verde for a Tex-Mex burst of flavor. Salsa verde and ranchero sauce make our Chicken Chili Verde one not to be missed!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done.
- Stir in peppers and onions; cook and stir 2 to 4 min. or until crisp-tender. Add beans, broth and salsa; stir. Simmer 20 min., stirring occasionally.
- Spoon over rice; top with ranchero sauce and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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.
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- Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
- Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
- In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.
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