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Wednesday, January 27, 2010

Chicken Chile Verde

We have enjoyed this dish many times in our almost 7 years of being together, and it's another favorite of mine from my mother-in-law's kitchen. I finally sat down and watched my husband with notepad and pen in hand while he made this, so it could be recorded somewhere other than his brain, and so I had a remote shot at being able to make it myself. It's a wonderfully comforting dish with great flavor from the tomatillos and cilantro. 

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Chicken Chile Verde
  • 5 cloves garlic, peeled
  • 2 jalapenos, stem removed (and seeded if necessary to reduce the heat)
  • 10 tomatillos, husks removed and rinsed
  • 1/2 of a large white onion, quartered
  • 1/3 cup fresh cilantro, rinsed
  • 4 tablespoons vegetable oil
  • 5-6 small boneless, skinless chicken breast, cut into 1" cubes
  1. Place garlic, jalapenos, tomatillos, and onion in a large stock pot with just enough water to cover.  Bring to a boil (see step 3) over medium heat, and cook, uncovered, for about 25 minutes. 
  2. Add contents of the pot to a blender along with 1/2 cup water and cilantro.  Puree until smooth, being  careful to allow steam to escape while blending or you will end up with a newly decorated kitchen in a wonderful shade of green!
  3. When tomatillo mixture reaches a boil, heat oil in a large skillet over medium heat.  Brown chicken until no longer pink, then drain skillet.  Add pureed tomatillo mixture to skillet, then add salt, to taste.  With the lid cracked, simmer over medium low heat for 30 minutes.  Serve with mexican rice and tortillas, garnished with lime for juicing. 

7 comments:

DailyChef said...

Looks so good! How spicy did yours turn out? I love mine with a kick.

Stephanie said...

I'm confused on step one. Is it only the garlic and onion you are boiling, or is it everything else too?

TPOX said...

Stephanie, I'm sorry the directions aren't very clear. I will consult with my husband and get them updated tonight.

TPOX said...

Ahh, I see. It said "garlic through onions", so, include the jalapenos and tomatillos. I misread it, myself, after reading your comment so I have edited it for clarity!

DailyChef -
My husband grew up eating a variety of chili peppers straight off the vine, so he likes things hot. If he's cooking, all the seeds from the jalapenos go in. I seem to have a knack for selecting the hottest jalapenos from the grocery store, so I usually end up needed some milk on hand. :-) If you like the spice, by all means keep the seeds in! It's definitely nice and warm with them in the sauce.

Stephanie said...

Thanks! That's much clearer now! And I'm with your husband, I like it hot too!

Ashley said...

This looks wonderful! I love tomatillos :)

melissa said...

This was so delicious. I made it last week and de-seeded one jalapeno. Next time I'll leave them all in because it wasn't that spicy. Thanks for posting such a great recipe!

See my comments here:
http://kitchencanister.blogspot.com/2010/03/chicken-chili-verde.html