Chicken chilli verde recipe
I have been playing around with this recipe from chow.comfor a week or two now. Whilst a very fine recipe for chilli verde, I tweaked it a degree for our own tastes.
First of all we changed the cut of chicken. Neither of us are dark meat fans so we opted for chicken breast. We found the original recipe far too cinnamon flavoured so dropped that element altogether. I’ve never seen Aleppo pepper so a little online investigation seems to point out standard chilli powder is fine. We also dropped the potato.
I love this recipes great flexibility and ease. You could happily alter the mix of chillis to suit your own tastes. I should highlight that the following recipe makes a medium heat. I recommend including all of the chillis, there is no need to de-seed them in my opinion.
Chilli verde ingredients (serves 4):
1.5lb diced chicken
salt, pepper, flour to coat chicken
4 cloves garlic finely chopped
1 medium sized red onion coarsely chopped
2 anaheim chillis coarsely chopped
2 pasilla (poblano) chillis coarsely chopped
2 jalapeno chillis finely chopped
1 can low sodium chicken broth
10 tomatillos, husked and quartered
2 tb fresh oregano, finely chopped
1 tb chilli powder
1 tb cumin
1/4 tsp smoked paprika
handful of chopped cilantro to taste
Firstly season the chicken with salt and pepper. Coat the chicken in flour and fry over a medium heat:
Whilst the chicken cooks, in a large stock pot saute the onions and garlic:
When the onions and garlic have softened (5 minutes) add in the chopped chillis:
The chillis should be fried with the garlic and onions until they soften (3-4 minutes). By now the chicken should be nicely cooked:
Now add the chicken to the garlic/onion/chilli mix and cook together for a minute:
Almost there! Finally add the remainder of the ingredients (except cilantro). This includes the tomatillos, chilli powder, smoked paprika, cumin, fresh oregano and chicken stock:
Stir and bring to a boil. Now reduce the heat to a low simmer and cover the pot. The verde should now be left (covered) for at least one hour to simmer. Be sure to check in every so often and give the mixture a good old stir (to prevent sticking).
After an hour remove the lid and let simmer for another 15-30 minutes, to allow the verde to thicken. Once thickened stir in the chopped cilantro. You should then have something like this:
We like to have our chilli verde wrapped in tortilla’s, a little homemade guacamole, salsa and black breans:
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7 thoughts on “Chicken chilli verde recipe”
Looks tasty, but some sour cream on the side with the salsa and guacamole would go down a treat 🙂
how do you make your guac? mine always comes out tasting wierd and i’ve tried loads of different recipes. i’m putting it down to crap avacodoes!
Decent Avocados are a good start, iirc we use Hass Avocados.
Our basic recipe is:
couple of small avocados
juice of half a lime
I sometimes mix in a little olive oil to make it a little creamier.
We sometimes also throw some salsa in at times.
I make mine the same except I put in some garlic powder as well, along with some finely chopped red onion, jalepeno & tomato. I don’t use the cumin but I bet that’d be a good addition. TOO much lime juice makes mine taste funky so go light on the lime juice.
Great looking chile verde. I make mine very similar but I pan roast or grill the peppers and tomatillos.
Stu tried grilling the peppers last time we made this Jason. It added a nice depth to the flavor. Good call! 🙂
Love the look of the recipe. Just curious if you knew that the original posting is from Aida of “Ask Aida” on the FN? A hunch and a little exploration led me to this conclusion. Of course, I’ve not yet watched her show.