Chicken Verde Recipe

Name: Chicken Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole chicken; 2 onions (1 halved, 1 chopped); 1 red pepper, finely chopped; 3 -4 cloves garlic; 1 tablespoon cumin seed; 1 bunch cilantro (about 3/4 cup chopped); 2 cans green chilies; salt and pepper; 1 quart water (about); 1 cup canned or jarred tomatillo salsa

Servings: persons

1 whole chicken
2 onions (1 halved, 1 chopped)
1 red pepper, finely chopped
3 -4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
2 cans green chilies
salt and pepper
1 quart water (about)
1 cup canned or jarred tomatillo salsa

1
In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
2
Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
3
Remove chicken, and allow to cool enough to handle.
4
Strain stock, and discard veggies, reserving the stock in the same pot.
5
When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
6
Add meat to soup pot.
7
Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
8
Serve in burritos with rice, beans, cheese, sour cream and guacamole.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 whole chicken, 2 onions (1 halved, 1 chopped), 1 red pepper, finely chopped, 3 -4 cloves garlic, and more.

Yes, Chicken 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 Verde

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