Chicken Chile Verde
Description
A delicious variation on the classic Mexican chile verde, this recipe calls for chicken pieces to be slow-simmered in a fresh tomatillo-chile sauce.
Ingredients
•
1 whole chicken, cut into 6 pieces
•
salt and freshly ground black pepper
•
1 tablespoon vegetable oil
•
8 tomatillos, husked and quartered
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2 fresh jalapeno peppers, chopped
•
6 cloves garlic
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1/2 bunch cilantro
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3 cups chicken stock
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1 tablespoon vegetable oil
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1 onion, diced
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2 tablespoons ground cumin
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2 teaspoons dried oregano
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1 bay leaf
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1 1/2 pounds potatoes, peeled and cubed
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salt and freshly ground black pepper to taste
•
1/2 cup sour cream, for garnish
Directions
1
Season chicken pieces with salt and black pepper on all sides.
2
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.
3
Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
4
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.
5
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.
6
Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
7
Season with salt and pepper to taste; serve garnished with sour cream.