Chicken Chile Verde Recipe

Name: Chicken Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Chicken Thighs, Bone in, Skin on; Marinade; 1/4 c.Yogurt; 2 Tbsp Olive oil; Lime Juice (2 fresh, juiced); 2 Tbsp Tequila; 1/2 tsp Chili Powder; 1/4 tsp Cumin; 1/8 tsp Turmeric; 1/4 tsp Cinnamon; Cayenne Pepper to taste; Salt; Pepper; Coating; 1 c Corn Meal; 1/2 C Flour; 1 onion, halved and sliced; 3-4 cloves garlic minced; 1 Jalepeno pepper, seeds and pith removed, diced small; 2 cups Salsa Verde (Safeway Select); 2 Cups low sodium chicken broth

Servings: persons

6 Chicken Thighs, Bone in, Skin on
Marinade
1/4 c.Yogurt
2 Tbsp Olive oil
Lime Juice (2 fresh, juiced)
2 Tbsp Tequila
1/2 tsp Chili Powder
1/4 tsp Cumin
1/8 tsp Turmeric
1/4 tsp Cinnamon
Cayenne Pepper to taste
Salt
Pepper
Coating
1 c Corn Meal
1/2 C Flour
1 onion, halved and sliced
3-4 cloves garlic minced
1 Jalepeno pepper, seeds and pith removed, diced small
2 cups Salsa Verde (Safeway Select)
2 Cups low sodium chicken broth

1
Combine the marinade ingredients, add the chicken thighs and let sit for at least an hour.
2
Heat canola oil in a heavy dutch oven. Add onions and cook until they start to pick up some brown edges. Add the garlic and jalepenos and saute until fragrant. Tip out onions and set aside.
3
Heat more oil
4
Mix the corn meal and flour in a bag. Remove the chicken from the marinade and let the excess drain off. Place into the bag one or two pieces at a time. Put chicken in the oil skin side down and cook for about five minutes per side ( not all the way through) until it starts turning golden. Cook in small batches.
5
Once the chicken is done, deglaze the pan with the chicken stock. Add the cooked onion mixture and the salsa. Give it all a stir, bring it to a boil and reduce the heat to medium.
6
Return the chicken to the pot, partially cover and simmer until chicken is cooked through.
7
Serve with rice or quinoa

826

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 21 ingredients. The key ingredients include: 6 Chicken Thighs, Bone in, Skin on, Marinade, 1/4 c.Yogurt, 2 Tbsp Olive oil, 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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