November 12, 2016
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
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"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"
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.
Peel, stem and seed the poblaonos,then cut into 1/2-inch dice.
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.
In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
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.
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