Grilled Chicken With Chile Verde Sauce
Recipe: #8422
March 03, 2013
Categories: Tomato, Peppers, Mexican, Southwest, Grilling (Outdoor), Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas. And since I made this for my family of three, if you want to increase the recipe to say 4 or 6, just increase the chicken and marinade but leave the chile verde sauce quantities the same. If you have no immediate use for the extra sauce, freeze it for later."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (507.3 g)
- Calories 580.4
- Total Fat - 40.5 g
- Saturated Fat - 13.8 g
- Cholesterol - 767.9 mg
- Sodium - 1878.8 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.5 g
- Sugars - 3.9 g
- Protein - 41 g
- Calcium - 142.6 mg
- Iron - 5.1 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Marinate the chicken with the ingredients for chicken for at least 1 hour.
Step 2
To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.
Step 3
Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.).
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 firm tomatillos with bright green husks for the freshest flavor.
- Use fresh chiles for the best flavor in the sauce. If you can't find fresh, you can substitute canned chiles.
- Substitute olive oil for lard: This substitution is healthier and provides a more neutral flavor, allowing the flavors of the chiles and cilantro to be more prominent.
- Substitute canned diced tomatoes for tomatillos: This substitution will make the sauce more accessible and easier to find, without sacrificing flavor.
Variation 1: Tequila-Lime Chicken with Chile Verde Marinate the chicken with the tequila, lime juice, cilantro, and garlic for at least 1 hour. Grill the chicken over hot coals until cooked through. Serve with Chile Verde sauce spooned over.
Variation 2: Enchiladas with Chile Verde Sauce Marinate the chicken with the tequila
Mexican Rice: Mexican rice is a flavorful side dish that pairs perfectly with the chile verde sauce. Cook long grain white rice in a pot with some garlic, onion, tomato sauce, cumin, and cilantro. Serve the Mexican rice with the grilled chicken and chile verde sauce.
Black Beans: Black beans are a classic side dish to serve with Mexican food. Cook black
FAQ
Q: How long should I marinate the chicken?
A: At least one hour.
Q: Can I use the extra sauce for something else?
A: Yes, you can use the extra sauce for chicken or even enchiladas. You can also freeze it for later use.
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Fun facts:
Fun Fact 1:Tequila is a type of alcohol made from the blue agave plant, native to Mexico and believed to have been used by the Aztecs as early as the 16th century.
Fun Fact 2:Chile Verde is a type of Mexican cuisine that was popularized by the Mexican-American actress and singer, Selena Quintanilla-Perez.