Chicken Chile Verde
426kcal
Ingredients
- 3 cups chicken broth
- 1 pound tomatillos (roughly cut into small pieces)
- 1 bunch green onions (coarsely chopped)
- 1½ cups fresh cilantro with tender stems
- 6 cloves garlic (minced)
- 1 ½ pound skinless boneless chicken thighs
- 1 ½ teaspoon kosher salt (slightly more as needed per your preference)
- ½ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour
- 3 tablespoon olive oil
- 1 cups large onion (chopped)
- 5 pieces medium Poblano chiles (cored, seeded, and diced)
- ¾ cup peeled seeded Anaheim chiles
- 1 tablespoon ground cumin
- ½ teaspoon smoked paprika
- 1 inch cinnamon stick (about 3-inch)
- 2 teaspoon dried oregano
- fresh cilantro
Method
- Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
- Pat the chicken thighs dry with paper towels, cut into 1 ½ inch pieces. Transfer to a large bowl, add salt/pepper, flour and toss to coat.
- Heat 1 tablespoon of oil in a Dutch Oven over medium heat. Add ⅓ of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl. Repeat this step to cook the remaining chicken pieces.
- Heat 1 tablespoon of oil in the same Dutch Oven. Add the onion, Poblano, Anaheim chilies, cumin, paprika and cook until tender for about 4 minutes
- Add the chicken then pour in the salsa verde from step 1. Add oregano and a cinnamon stick and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low. Simmer and stirring occasionally until the mixture thickens for about an hour. Season with salt/pepper as needed.
- Serve with tortilla or rice and fresh cilantro.
Nutrition
Calories426kcalCarbohydrates26gProtein37gFat20gSaturated Fat3gTrans Fat1gCholesterol162mgSodium1826mgPotassium1041mgFiber6gSugar8gVitamin A776IUVitamin C39mgCalcium94mgIron5mg