Chile Verde Fideo With Chicken Recipes

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.

Steps:

• In large skillet, heat oil over medium heat.
• Add fideo and onion.
• Cook, stirring and turning constantly until the fideo is golden brown and toasted.
• Add garlic, chiles and tomatoes to fideo mixture.
• Sauté for 2 minutes.
• Add broth, chicken and salt and pepper.
• Heat to boiling; reduce heat to low and cook covered for about 5-7 minutes or until fideo are tender.
• Remove cover and continue cooking for a few minutes until all liquid is absorbed.
• Sprinkle with minced cilantro/grated cheese, if desired.