Intensely Spicy Chicken Chile Verde (Slow Cooker)
Recipe: #13611
August 03, 2014
Categories: Dips, Snacks, Chicken, Appetizers, Central/South American, Mexican, Southwest, 5-Minute Prep, Cinco de Mayo, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Slow Cooker, High Protein, Low Fat, No Eggs, Non-Dairy, Hot Peppers, Spicy, Chicken Dinner, Slow Cooker Chicken, Mexican Chicken, Mexican Dinner, more
"This chicken is super-spicy, and definitely not meant for people who can't handle the heat! I like servings this just in warm corn tortillas, but it would be just as good over rice or even as a meaty dip for chips."
Ingredients
Nutritional
- Serving Size: 1 (314.7 g)
- Calories 368.5
- Total Fat - 8.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 171.3 mg
- Sodium - 283.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 2 g
- Sugars - 3.1 g
- Protein - 63.9 g
- Calcium - 59.5 mg
- Iron - 3.4 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cover the tomatillos and peppers with water in a pot, then boil over high heat for 15 minutes.
Step 2
Drain, then place in a blender with the onion and garlic cloves. Puree. Be careful about spillage, as the liquid will be hot- protect yourself by placing a towel over the top of the blender.
Step 3
Place the pureed mixture in a slow cooker along with the chicken breasts, lime juice, cumin and just 2 teaspoons of Adobo seasoning.
Step 4
Cooke on high for 3 hours. Shred chicken with a fork, then continue cooking on low for 1 hour.
Step 5
Before serving, taste the chicken chile verde to see if you need to add the third teaspoon of Adobo seasoning. Serve with tortillas or over rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for tomatillos that are a bright green color, with a dry and firm texture.
- If you want to reduce the spiciness of the dish, use only two jalapeno peppers and omit the habanero pepper.
- Instead of tomatillos, use 10 Roma tomatoes. The benefit of this substitution is that it will reduce the amount of heat in the dish, making it more accessible to those who cannot handle spicy food.
- Instead of jalapenos, use 2 bell peppers. The benefit of this substitution is that it will make the dish much milder, and also add a sweet flavor that will balance out the spiciness.
Vegetarian Chile Verde Replace the chicken with 2 cans of black beans and 1 can of corn. Increase the Adobo seasoning to 4 teaspoons. Cook on high for 4 hours, then serve with tortillas or over rice.
Vegetarian Quinoa Chili Verde Replace the chicken with 1 cup of quinoa and 1 can of black beans. Increase the Adobo seasoning to 4 teaspoons. Cook on high for 4 hours, then serve with tortillas or over quinoa.
Cilantro Lime Rice: This light and flavorful rice dish is the perfect accompaniment to the spicy chicken chile verde. The cilantro and lime give a refreshing flavor that helps to balance out the heat of the dish.
Black Beans: This hearty side dish is a great complement to the chicken chile verde. The black beans provide a rich and earthy flavor that adds depth to the dish, while the spices help to bring out the flavors of the chicken. Plus, black beans are high in fiber and protein, making them a healthy and tasty addition to the meal.
FAQ
Q: Can I use a different type of pepper for this recipe? A: Yes, you can use a different type of pepper in this recipe. Just make sure to adjust the amount of heat according to your preference. For example, if you want less heat, you can use fewer jalapenos and/or a milder pepper like a poblano pepper.Q: Can I substitute the olive oil for something else? A: Yes, you can substitute the olive oil for another type of oil such as vegetable oil, canola oil, or even butter. Just make sure to adjust the amount of oil according to the recipe.
1 Reviews
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Fun facts:
Tomatillos were first cultivated by the Aztecs and have been a staple of Mexican cuisine for centuries.
Habanero peppers are one of the spiciest peppers in the world and are a favorite of celebrity chef Gordon Ramsay.