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-Chicken Chili Verde - joshua.seigler.net
Chicken Chili Verde
Serves six. Prep 20 minutes, cooking time about 1h. Mildly spicy. Requires an immersion blender or kitchen blender.
Ingredients
1-3 jalapeño peppers
1 Anaheim or Cubanelle pepper
6 tomatillos
2 large chicken breasts
1 large white onion
1 head of garlic
3 cups chicken stock
2 tsp neutral oil
Salt
Pepper
1 lime
1tsp oregano
Fresh cilantro, optional
3 cups white rice
Directions
Rough chop the onion. Dice a little bit and set aside for a garnish.
Add the chicken, 1/2 of the chopped onion, half of the garlic, and the chicken broth to a small pot. Boil, then simmer covered for 45 minutes.
While that cooks, deseed the peppers.
In a sauté pan over medium-high heat, sear the peppers, garlic, tomatillos, and the rest of the chopped onion in about 2 tsp of oil. Keep things moving in the pan enough to soften and sear the peppers and onion.
Set aside the seared veggies. Cook the rice by your preferred method.
When the chicken is done, remove the breasts and add the broth, onions, etc to the veggies.
Add to the mixture half the lime juice, and salt, pepper, oregano, and cilantro.
Blend until very smooth.
Shred the chicken breasts with forks and add to the mixture.
Heat the mixture, covered, over medium heat for 15 minutes.
Serve over rice and garnish with diced onion and lime juice.
Notes
You can use jarred minced garlic instead of fresh, just delay adding it when you char the veggies because it will burn easily. Original recipe from Kevin Ashton.
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+Chicken Chili Verde - joshua.seigler.net
Chicken Chili Verde
Serves six. Prep 20 minutes, cooking time about 1h. Mildly spicy. Requires an immersion blender or kitchen blender.
Ingredients
1-3 jalapeño peppers
1 Anaheim or Cubanelle pepper
6 tomatillos
2 large chicken breasts
1 large white onion
1 head of garlic
3 cups chicken stock
2 tsp neutral oil
Salt
Pepper
1 lime
1tsp oregano
Fresh cilantro, optional
3 cups white rice
Directions
Rough chop the onion. Dice a little bit and set aside for a garnish.
Add the chicken, 1/2 of the chopped onion, half of the garlic, and the chicken broth to a small pot. Boil, then simmer covered for 45 minutes.
While that cooks, deseed the peppers.
In a sauté pan over medium-high heat, sear the peppers, garlic, tomatillos, and the rest of the chopped onion in about 2 tsp of oil. Keep things moving in the pan enough to soften and sear the peppers and onion.
Set aside the seared veggies. Cook the rice by your preferred method.
When the chicken is done, remove the breasts and add the broth, onions, etc to the veggies.
Add to the mixture half the lime juice, and salt, pepper, oregano, and cilantro.
Blend until very smooth.
Shred the chicken breasts with forks and add to the mixture.
Heat the mixture, covered, over medium heat for 15 minutes.
Serve over rice and garnish with diced onion and lime juice.
Notes
You can use jarred minced garlic instead of fresh, just delay adding it when you char the veggies because it will burn easily. Original recipe from Kevin Ashton.