Chicken Chile Verde Recipe - Allrecipes.com
Chicken Chile Verde Recipe
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Chicken Chile Verde
Watch Chef John cook a simple but scrumptious chicken in tomatillo sauce. See more
  • READY IN hrs

Chicken Chile Verde

Recipe by  

"During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2013

Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch.

 
Most Helpful Critical Review
May 23, 2012

What a disappointment. Bland. Will definitely not make again.

 
May 14, 2012

This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the recipe because it really was too hot.

 
Jul 04, 2012

I have made this many time it does not lack in flavor...unless you maybe did not use the seeds in the pepper..I think its wonderful

 
May 24, 2012

Absolutely delicious!!! My husband and son both loved it and soaked up the sauce with warm tortillas. I made the recipe as is except used chicken thighs and baby red potatoes. It's excellent the next day rolled up in a tortilla. Watch chef Johns video, it's very helpful in making this dish perfect.

 
Apr 29, 2013

I just finished having some leftovers of this I made last night. Really wonderful; thank you Chef John! I may throw in some corn next time. To adjust to everyone's different "heat" expectations, I made as written (2 jalapenos), and then set some cayenne pepper on the table for anyone who wanted more kick. This is fabulous!

 
Nov 27, 2012

My kids and I liked this. It is a really different take on a comfort food. The snow is falling and it warmed us nicely. It does NOT look appealing at all but that is a minor issue. The only difference I made was that I had frozen some tomatillo, jalapeno and cilantro puree (from my summer garden) which I used and only added half the stock cause I don't like it. I will make this again...but not on a night that my hubby is home because he does not like meals that don't include pasta as the primary ingredient!

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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