Name: Chicken Chile Verde
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Whole chicken, cut into 6 pieces - 1; Salt and freshly ground black pepper - 1; Vegetable oil - 1 tablespoon; Tomatillos, husked and quartered - 8; Fresh jalapeno peppers, chopped - 2; Garlic - 6 cloves; Cilantro - ½ bunch; Chicken stock - 3 cups; Vegetable oil - 1 tablespoon; Onion, diced - 1; Ground cumin - 2 tablespoons; Dried oregano - 2 teaspoons; Bay leaf - 1; Potatoes, peeled and cubed - 1 ½ pounds; Salt and freshly ground black pepper to taste - 1 ½ pounds; Sour cream, for garnish - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Chile Verde

1. Whole chicken, cut into 6 pieces - 1

2. Salt and freshly ground black pepper - 1

3. Vegetable oil - 1 tablespoon

4. Tomatillos, husked and quartered - 8

5. Fresh jalapeno peppers, chopped - 2

6. Garlic - 6 cloves

7. Cilantro - ½ bunch

8. Chicken stock - 3 cups

9. Vegetable oil - 1 tablespoon

10. Onion, diced - 1

11. Ground cumin - 2 tablespoons

12. Dried oregano - 2 teaspoons

13. Bay leaf - 1

14. Potatoes, peeled and cubed - 1 ½ pounds

15. Salt and freshly ground black pepper to taste - 1 ½ pounds

16. Sour cream, for garnish - ½ cup

How to cook deliciously - Chicken Chile Verde

1. Stage

Season chicken pieces with salt and black pepper on all sides.

2. Stage

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

3. Stage

Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

4. Stage

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

5. Stage

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

6. Stage

Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

7. Stage

Season with salt and pepper to taste; serve garnished with sour cream. Rod Russell