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    You are in: Home / Recipes / Chicken Chile Verde Recipe
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    Chicken Chile Verde

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    50 mins

    1 hrs 30 mins

    aronsinvest's Note:

    This came from chowhound. I used less cinnamon. Below is the original recipe. This can be made in the crock as well. I know most verdes don't include potatoes but this was so good. This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips. What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you are having a hard time locating it, use ancho chile powder. Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add 1/3 of the chicken and sauté, stirring occasionally, until golden brown, about 10 minutes. Transfer to a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid. Repeat with remaining chicken.
    2. 2
      In the same frying pan, heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add mixture to the pot containing the chicken. Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat. Add Anaheim chiles and poblanos and sauté until tender, about 4 minutes. Transfer to the pot containing the chicken.
    3. 3
      Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
    4. 4
      Stir cilantro into mixture. Transfer to a large serving bowl.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Chile Verde

    Serving Size: 1 (405 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 434.8
     
    Calories from Fat 75
    17%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 144.7 mg
    48%
    Sodium 156.8 mg
    6%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.2 g
    20%
    Protein 58.8 g
    117%

    The following items or measurements are not included:

    vegetables

    aleppo pepper

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