Recipe: Mexican Chicken Chili Verde
Ingredients
- 1 chicken - cut up in 6 pieces
- 8 tomatillos
- 2 jalapenos
- 6 cloves garlic
- 1/2 bunch cilantro
- 3 cups chicken stock
- 1 onion
- 2 tbsp cumin
- 2 tsp oregano
- 1 bay leaf
- 1 1/2 lb potatoes
- salt and fresh ground black pepper to taste
- yogurt or sour cream
Instructions
Step 1
Peel the tomatillos, cut each one into quarters. Throw them into a blender.
Step 2
Add 6 cloves garlic,2 jalapenos,
and 1/2 bunch cilantro into the blender. Fill in about 3 cups chicken stock.
Turn on the blender and blend them well.
Step 3
Geneusly season the chicken pieces with salt and pepper.Add some oil into a pan over med-high heat, brown the chicken pieces.
Step 4
Chop up 1 onion.Put it into a dutch oven. Add a pinch of salt, and a little bit oil.
Cook it over med-low heat until soft and sweet, it takes about 10 minutes.
Add 2 tbsp cumin, 2 tsp oregano, and 1 bay leaf. Saute for about 1 minute.
Then add the chicken pieces into the Dutch oven.
Pour over the tomatillos mixture. Bring it up to a gentle simmer.
Then turn the heat low, cover and simmer gently for 1 hour and 15 minutes.
Step 5
Cut 1 1/2 lb potatoes into large pieces. After simmering for 1 hour and 15 minutes,Add the potatoes pieces into the Dutch oven. Simmer for 30 - 45 minutes.
Step 6
To serve, transfer to a serving bowl, topped with yogurt or sour cream.