Chicken Verde

"Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time..."
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by piranhabriana photo by piranhabriana
photo by canarygirl photo by canarygirl
Ready In:
3hrs 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
  • Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
  • Remove chicken, and allow to cool enough to handle.
  • Strain stock, and discard veggies, reserving the stock in the same pot.
  • When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
  • Add meat to soup pot.
  • Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
  • Serve in burritos with rice, beans, cheese, sour cream and guacamole.

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Reviews

  1. As I expected!! DELICIOUS! the smell of the house as this was cooking was worth it just for that! but the taste! a definate keeper my hubby loved this and so did I! I didn't wrap in a tortilla but instead just dipped the tortillas, this is really amazingly good and simple and I encourage everyone to try it! Thanks Canarygirl, I love this! Donna
     
  2. Fabulous, Canarygirl!! Next time I make this, I will double (or even triple) the recipe - it is so versatile and great for leftovers. After we had this with tortillas for supper, the next day I made appetizers with it! Just put about a teaspoon of this on a taco chip, top with a little Mexican-style cheese, and zap in the micorwave for a few seconds - delish!! DH thinks this mixture will make great Chicken Enchiladas (his personal fave). I didn't have tomatillo salsa, so used a mild one that I had on hand. Also, no cumin seeds, so I used 3/4 tsp ground. Excellent - thanks!!!
     
  3. Oh my God, this is good! And yes, the smell while it's cooking is amazing! We had it rolled up in flour tortillas with refried beans, chopped tomato, shredded cheese, and plain yogurt, which I prefer to sour cream. It was just delicious! We had some of our leftovers with my mole sauce and it was heaven! And we still had enough chicken to put away in the freezer for another time! BTW, I used some boneless breast instead of a whole chicken. Great recipe, canarygirl! EDITED TO ADD:I had roasted 2 whole chickens, and after serving one for dinner, I decided to use the second one to make this chicken verde. Since I had no water from cooking the chicken, canarygirl suggested starting with 2-3 cups of stock. I started with 3, added my shredded chicken, and the rest of the ingredients. Also threw in a couple of chopped, seeded jalapenos. Then I used a good portion of it to make Moxie's Chilaquiles with Chicken, #67921. The rest are coveted leftovers, hehehe. A match made in heaven! Thansk cg! :)
     
  4. YUMMY! we just had this for dinner tonight even though i made this yesterday and everyone is right it does get better. i used dark meat only and we ate it with green onions, tomatoes, lettuce, sour cream, cheese on flour tortillas. i can't wait till tomorrow to eat it for lunch. my only hitch was my sauce was very thin and that was why dh said maybe tinker with it a bit more but i LOVE it exactly AS IS and since i do ALL the cooking around here.....;-)
     
  5. OMGoodness! I thought this was wonderful when I made it last night, but today it's even better! Mere words don't do it justice. LOL It's very pretty, too! I covered the pot while my chicken was cooking. (May be an obvious thing to do, but hey, I'm still learning. LOL) Great recipe!
     
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Tweaks

  1. This was amazing!! I used chicken breasts instead of a whole chicken...everyone in the family enjoyed them and went back for seconds!.
     
  2. I can't believe I forgot to review this one! It was so good, and easy to put together. I did replace the red pepper with jalapenos, but otherwise followed recipe as directed.
     
  3. Really, really good. I doubled it with 2 whol chickens and used chicken broth instead of water. I was muy delicioso!!We made wet burritos with cheese one night and bowls with rice and beans the next. I even froze some for a quick dinner. Thanks for a great recipe!!
     
  4. This was good, but it made a heck of a lot of leftovers. Next time I'm going to freeze half of it right off the bat. I subbed salsa for tomatillo sauce, but otherwise followed directions. We ate these in flour tortillas with refried beans and cheese.
     
  5. well, you don't really need another 5 star review on this....but...oh well! This was really, really good. I made a VAT of this stuff, but I used 6 1/2 pounds of chopped boneless pork instead of chicken, and doubled the rest of the ingredients.I browned the pork first,then followed the rest of the directions. I didn't need to strain it or discard the veggies. Used a potato masher to shred the very tender pork, and then added the remaining ingredients. It tastes divine. I am unimpressed by Mexican food that is so hot, that all you can taste is the spiciness. This has a wonderful savory flavor.
     

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