Chicken Chile Verde Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: May 23, 2012
What a disappointment. Bland. Will definitely not make again.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: 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.
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Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Jul. 4, 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
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Cooking Level: Intermediate

Home Town: Elkford, British Columbia, Canada
Living In: Calgary, Alberta, Canada

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Reviewed: 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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Reviewed: 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.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Meridian, Idaho, USA
Photo by Robinsky
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Belle Fourche, South Dakota, USA
Living In: El Paso, Texas, USA

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