Indulge in a culinary journey with our diverse collection of Chicken Chile Verde recipes, tantalizing your taste buds with a symphony of bold Mexican flavors. From traditional to modern interpretations, our recipes cater to every palate, promising an explosion of zesty and savory goodness. Embark on a delightful adventure as you explore various cooking methods, including slow-cooker, pressure cooker, and stovetop, each resulting in a unique and delectable twist on this beloved dish.
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CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- 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.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- 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.
- 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.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
EASY CHICKEN CHILE VERDE (CROCK POT)
Very easy, tasty, cheap and SO healthy! Just toss the ingredients in your crock pot in the morning and come home to dinner. All ingredients can be kept on hand for easy dinner any night of the week. I originally got this recipe from flylady.com . It's since become a staple at our house! I've shared the recipe with friends, and they love it. Apparently the men say its "Man food, very meaty & hearty!" Haha! My sis-in-law even served it to us when she invited us to dinner!
Provided by MEPeralto
Categories Beginner Cook
Time 4h2m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
- Cook on low 8 hours or high for 4.
- Quickly shred chicken with two forks (or don't.) Serve over rice.
CHICKEN CHILE VERDE
Serve six a zesty biscuit-topped casserole in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
- Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 495, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg
CHICKEN CHILE VERDE
Mexican spicy but not too hot with chicken instead of pork. My mother makes this receipe with pork I had to make it with chicken because my husbands does not eat pork. I usually serve this with refried beans and flour tortillas.
Provided by oneidas1
Categories Stew
Time 1h5m
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Start off by seasoning your chicken on both sides with half of the salt and pepper. If your using bone in chicken cut off skin before seasoning your chicken. Fill a pot with the water and start to boil.
- Pour Oil into a frying pan and start browning chicken on both sides about 4 minute on each side. You might want to fry only 4 or 5 at a time for an even color. Remember you not cooking the chicken all the way just browning.
- The pot of water should be boiling at this time, put the tomatillos and jalapenos into the boiling water and boil 12-15 minutes.
- While the tomatillos and jalapenos are boiling finish browning all of the chicken.
- Once the tomatillos and jalapenos are ready drain the water and put the tomatillos, jalapenos, cilantro, garlic, and the chicken broth into a blender and start pulsing until all the ingredients are all mixed and then blend for 30-40 seconds. Once blended leave in blender until needed.
- Pour the remaining oil in a pot (pot should be a good size one you would use for soups) and start frying the onion on med-high heat. After about two minutes put the rest of the salt, pepper, cumin, and cayenne pepper and fry for an additional 5 minutes, add the browned chicken and pour the tomatillo mixture and simmer for 20 minutes.
- Take out the chicken with tongs and put in to a bowl and start shredding. Once chicken is shredded place back into pot and simmer for another 20 minutes.
- Note: You do not need to do the last step if you are using boneless chicken just simmer until chicken in fork tender and stir it and the chicken should fall apart. I like to use bone in chicken because I feel it has more falvor than boneless chicken.
Tips:
- Sear the chicken in batches: This will prevent the chicken from steaming and ensure that it gets a nice golden brown crust.
- Use a variety of chiles: This will give the chile verde a complex and flavorful flavor. Some good options include poblano peppers, Anaheim peppers, and serrano peppers.
- Roast the chiles before blending: This will help to bring out their flavor and make them easier to blend.
- Use a good quality broth: The broth is an important part of the chile verde, so it's important to use a good quality broth. If you don't have any homemade broth on hand, you can use a store-bought broth, but be sure to choose one that is low in sodium.
- Simmer the chile verde for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the chile verde with your favorite toppings: Some good options include sour cream, avocado, cilantro, and lime wedges.
Conclusion:
Chile verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and flavorful chile verde that your family and friends will love.
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