Chicken Chile Verde
Servings
Prep Time
Cook Time
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
"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"
Ingredients
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- FOR SERVING
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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.
Tips & Variations
No special items needed.