Chicken Chili Verde Recipes

CHICKEN CHILE VERDE

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.

CHICKEN CHILI VERDE

Steps:

• In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
• Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

CHICKEN CHILI VERDE

Steps:

• Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
• Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
• Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

CHICKEN CHILI VERDE

Steps:

• Chop all vegetables.
• Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
• Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
• Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
• In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
• Transfer vegetable and stock mixture from sauce pan to the soup pot.
• Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
• Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
• Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.

CHICKEN CHILI VERDE

Steps:

• Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
• While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
• Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

CHICKEN CHILI VERDE

Steps:

• Heat oil in large saucepan on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done.
• Stir in peppers and onions; cook and stir 2 to 4 min. or until crisp-tender. Add beans, broth and salsa; stir. Simmer 20 min., stirring occasionally.
• Spoon over rice; top with ranchero sauce and cilantro. Serve with lime wedges.