Chicken Chile Verde

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4
Servings

25m
Prep Time

35m
Cook Time

1h
Ready In

Recipe: #25218

November 12, 2016

Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Onions, Mexican, Cinco de Mayo, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Hot Peppers, Boneless Pieces, Spicy more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of the February Food and Wine magazine...it sounds delicious so I had to save it...it's by Chef Deborah Schneider"

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (466.8 g)
Calories 705.2
Total Fat - 44.5 g
Saturated Fat - 4.8 g
Cholesterol - 229.6 mg
Sodium - 819.1 mg
Total Carbohydrate - 28.3 g
Dietary Fiber - 7 g
Sugars - 2.1 g
Protein - 45.7 g
Calcium - 208.1 mg
Iron - 5.3 mg
Vitamin C - 30.3 mg
Thiamin - 0.3 mg

Step 1

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.

Step 2

Peel, stem and seed the poblaonos,then cut into 1/2-inch dice.

Step 3

Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeno, 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.

Step 4

In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.

Step 5

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper 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.