Americanized Chicken Chile Verde Recipe Video
The real way to spell this recipe is "Chile" verde, not "Chili" verde. But, both spellings are used, and since this particular recipe is more about the chicken simmered in spicy sauce, than the green peppers, I used the Americanized "Chili." Enjoy!
Summary
Preparation Time15 MinCooking Time1 Hr 45 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
Chicken - 1, cut up in 6 pieces
Tomatillos – 8, cut into quarters
Jalapenos – 2, chopped
Garlic - 6 cloves
Cilantro - 1/2 bunch
Chicken stock - 3 cups
Onion – 1, chopped
Cumin - 2 tablespoons
Oregano - 2 teaspoons
Bay leaf - 1
Potatoes - 1 1/2 pounds, chopped
Salt - to taste
Black pepper - to taste
Yogurt OR Sour cream
Directions
MAKING
1) Add the tomatillos, jalapeno peppers, cilantro and garlic to a blender and add enough chicken stock to fill half of the blender.
2) Puree the ingredients with an on-and-off motion.
3) Season the onion with generous amounts of salt and pepper.
4) In a large saute pan placed over medium-high heat, brown the chicken on all sides.
5) Put the onions in a large dutch oven along with the salt and some vegetable oil and let the ingredients cook over medium-high heat.
6) Once the onions are tender (10minues) add the cumin, oregano and 1 bay leaf. Mix well and saute for 1 minute.
7) Add the browned chicken and the tomatillo sauce. Turn the heat to low and bring the ingredients to a gentle simmer. Cover the dutch oven and let the ingredients cook for 1 hour 15 minutes.
8) Remove the lid once the cooking time is done and check the chicken. The meat should be falling off the bone.
9) Add the potatoes and turn the heat up. Let the ingredients cook till the potatoes are done.
SERVING
10) Serve the dish while it is still hot. Taste for seasoning before serving and if needed, add more salt and pepper. Non-fat yogurt can be used as a topping.
1) Add the tomatillos, jalapeno peppers, cilantro and garlic to a blender and add enough chicken stock to fill half of the blender.
2) Puree the ingredients with an on-and-off motion.
3) Season the onion with generous amounts of salt and pepper.
4) In a large saute pan placed over medium-high heat, brown the chicken on all sides.
5) Put the onions in a large dutch oven along with the salt and some vegetable oil and let the ingredients cook over medium-high heat.
6) Once the onions are tender (10minues) add the cumin, oregano and 1 bay leaf. Mix well and saute for 1 minute.
7) Add the browned chicken and the tomatillo sauce. Turn the heat to low and bring the ingredients to a gentle simmer. Cover the dutch oven and let the ingredients cook for 1 hour 15 minutes.
8) Remove the lid once the cooking time is done and check the chicken. The meat should be falling off the bone.
9) Add the potatoes and turn the heat up. Let the ingredients cook till the potatoes are done.
SERVING
10) Serve the dish while it is still hot. Taste for seasoning before serving and if needed, add more salt and pepper. Non-fat yogurt can be used as a topping.
Editors Review
If you like your chicken in stew to be super tender, super moist and all the more healthy, the video is worth a watch. The chef here makes the Americanized version of the authentic chicken chile verde and beautiful green tomatoes that go into the gravy take all the credit.Comments
Comments: 1 |
Add a Comment
shantihhh says :
Actually chile the capsicum is spelt chile, and the spicy bowl of meat with or without beans is spelt chilli. The Brits, Thais, and Indians spell the capsicum as chili or chilley or chilli.
Refer to http://www.chilepepperinstitute.org/
and it is Chile Pepper Magazine not Chili Pepper magazine
http://www.chilepepper.com/html/
So you would have been correct with Chile Verde.
Shanti/Mary-Anne
Posted on: 8 August 2008 - 6:53pm
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