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 caloriescarbohydrate: 30 gcholesterol: 70.3 mgfat: 24.7 gfiber: 4.8 gprotein: 25.7 gsaturatedFat: 7.4 gservingSize: -sodium: 424.7 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Chile Verde
Directions
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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.