Chicken Chile Verde Recipe

Name: Chicken Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into 6 pieces; salt and freshly ground black pepper; 1 tablespoon vegetable oil; 8 tomatillos, husked and quartered; 2 fresh jalapeno peppers, chopped; 6 cloves garlic; 1/2 bunch cilantro; 3 cups chicken stock; 1 tablespoon vegetable oil; 1 onion, diced; 2 tablespoons ground cumin; 2 teaspoons dried oregano; 1 bay leaf; 1 1/2 pounds potatoes, peeled and cubed; salt and freshly ground black pepper to taste; 1/2 cup sour cream, for garnish

Servings: persons

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
1/2 bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 1/2 pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1/2 cup sour cream, for garnish

1
Season chicken pieces with salt and black pepper on all sides.
2
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
Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
4
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
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
Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
7
Season with salt and pepper to taste; serve garnished with sour cream.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole chicken, cut into 6 pieces, salt and freshly ground black pepper, 1 tablespoon vegetable oil, 8 tomatillos, husked and quartered, and more.

Yes, Chicken Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chile Verde

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