Pollo Con Chiles Verdes Frescos Recipe

Name: Pollo Con Chiles Verdes Frescos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs (Or breasts if you prefer. I did not pound out the chicken with a mallet this time.); 1 teaspoon dried chipotle powder, plus more for garnish (original recipe called for 2 tsp. regular chili powder); ¼ teaspoon spanish smoked paprika; ½ teaspoon achiote powder; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon (a last minute addition); ¾ teaspoon salt (1/4 teaspoon of regular salt was replaced with 'Salish' smoked salt); 2 -3 tablespoons oil (I tested with grape seed oil but be sure to use an oil with a high flash point); 2 garlic cloves, peeled and minced; ½ cup finely diced white onion; 13-½ cup roasted fresh anaheim chili (about 2-3 fresh Anaheim chilis); ¾ cup low sodium chicken broth; ½ cup sour cream or ½ cup Mexican crema, at room temperature; 1 lime, juice and zest of; chopped fresh cilantro (Fresh! Or substitute fresh parsley or fresh chives if you don't like cilantro.); lime zest; lime slice

Servings: persons

2 lbs chicken thighs (Or breasts if you prefer. I did not pound out the chicken with a mallet this time.)
1 teaspoon dried chipotle powder, plus more for garnish (original recipe called for 2 tsp. regular chili powder)
¼ teaspoon spanish smoked paprika
½ teaspoon achiote powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon (a last minute addition)
¾ teaspoon salt (1/4 teaspoon of regular salt was replaced with 'Salish' smoked salt)
2 -3 tablespoons oil (I tested with grape seed oil but be sure to use an oil with a high flash point)
2 garlic cloves, peeled and minced
½ cup finely diced white onion
13-½ cup roasted fresh anaheim chili (about 2-3 fresh Anaheim chilis)
¾ cup low sodium chicken broth
½ cup sour cream or ½ cup Mexican crema, at room temperature
1 lime, juice and zest of
chopped fresh cilantro (Fresh! Or substitute fresh parsley or fresh chives if you don't like cilantro.)
lime zest
lime slice

1
Roasting the chilies: place the whole chilies in a Dutch oven (the same one you'll use to prepare the chicken for this recipe.)
2
BROIL for about 15 minutes until the skin is blistered on all sides.
3
Remove Dutch oven to the counter and immediately cover.
4
Let sit for about 20 minutes or until the chilies are cool enough to handle.
5
Remove the blistered skin, stem, seeds and membrane.
6
Chop the chilies up into small pieces.
7
Proceed with recipe.
8
Mix together the chipotle powder, (Spanish smoked) paprika, achiote, cumin, cinnamon and salt.
9
Rub the spice mixture on the outside of the chicken.
10
I placed the chicken pieces in a Pyrex baking dish, covered it and refrigerated for several hours.
11
Heat oil in a Dutch oven on medium-high heat.
12
Brown the chicken about 5 minutes each side.
13
Set the chicken aside on a plate.
14
Lower the heat to medium and wait a few minutes.
15
Now add the onions and garlic to the Dutch oven and continue cooking only 2 minutes until the onions soften.
16
Add chilies and chicken broth.
17
Give it a good stir, scraping up any browned bits.
18
Return the chicken to the Dutch oven.
19
Bring to a medium-heat then immediately lower the heat to simmer, cover, and cook about 20 to 25 minutes, depending on the thickness and size of the pieces.
20
Remove the chicken to a serving platter.
21
Skim fat from sauce.
22
Raise heat to high.
23
Boil a few minutes until sauce reduces and thickens a bit.
24
Remove from heat, whisk in the lime juice and sour cream.
25
Taste and check for seasoning.
26
Pour sauce over chicken, turning pieces to coat.
27
Add a faint dusting of chili powder for color and sprinkle with fresh cilantro.

1076

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 17 ingredients. The key ingredients include: 2 lbs chicken thighs (Or breasts if you prefer. I did not pound out the chicken with a mallet this time.), 1 teaspoon dried chipotle powder, plus more for garnish (original recipe called for 2 tsp. regular chili powder), ¼ teaspoon spanish smoked paprika, ½ teaspoon achiote powder, and more.

Yes, Pollo Con Chiles Verdes Frescos falls under the Soups & Stews 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.

Pollo Con Chiles Verdes Frescos

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