Mexican Chicken Chili Verde
Mexican Chicken Chili Verde Recipe ( Video )
Large chucks of chicken simmered slowly in an exotic green sauce of tomatillos, jalapenos, oregano and chilies.<br />
Added by John on 26 Feb 2010 @ 14:38
Category: Meat Recipes | Views: 503
- 1 chicken - cut up in 6 pieces
- 8 tomatillos
- 2 jalapenos
- 6 cloves garlic
- 1/2 bunch cilantro
- 3 cup chicken stock
- 1 onion
- 2 tbsp cumin
- 2 tsp oregano
- 1 Bay Leaf
- 1 1/2 lbs potatoes
- 1 salt and fresh ground black pepper to taste
- 1 yogurt or sour cream
Peel the tomatillos, cut each one into quarters. Throw them into a blender.
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.
Geneusly season the chicken pieces with salt and pepper. Add some oil into a pan over med-high heat, brown the chicken pieces.
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.
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.
To serve, transfer to a serving bowl, topped with yogurt or sour cream.