Chile Verde with Chicken

Chile Verde with Chicken

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Chile Verde with Chicken

  • Serves
Creator Notes

In general a pork dish, braised low and dreary….I in most cases swap out chicken thighs for a sooner weeknight affair. Straight forward, but savory and tasty sufficient to acquire folks over for a casual meal. Abet with beans, charred tortillas, and Mexican beers! —olive


  • 12

    chicken thighs, boneless

  • flour for dredging chicken

  • 10-12

    tomatillos, cleaned and halved

  • 1

    medium onion, quartered

  • 5

    cloves of garlic, smashed

  • 1

    jalapeño, halved

  • 1 1/2 cups

    pepitas, (roasted pumpkin seeds)

  • 1 1/2 cups

    chicken stock

  • handful of torn cilantro

  • 2 teaspoons

    toasted cumin seeds

  • zest of one lime

  • 1/2 a crimson onion, sliced into half moons

  • 1 cup

    additional virgin olive oil

  1. Flour chicken evenly and sear in hot olive oil except browned and crisp. Take away to a plate.
  2. Roast at 375 – tomatillos, onion, garlic, and jalapeño in olive oil except soft. (about 20 minutes)
  3. Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to invent a tough saucy paste.
  4. When veg is soft – chilly a shrimp bit sooner than adding to the cilantro paste and blitz all over again except incorporated. Loosen with a shrimp little bit of stock if too thick. You wish the sauce-no longer too thick, free sufficient to be a saucy sauce. So add extra stock if wished.
  5. In a 375 preheated oven, to a casserole add; the chicken, the sauce, crimson onion slices, and some torn cilantro stems and leaves. Braise for approximately an hour, uncovered- the chicken will likely be softly cooked, and melty, while the bits above the sauce and stock will likely be successfully roasted.
  6. Abet with beans, charred corn tortillas, lime wedges, and chopped cilantro.

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