Chicken Chile Verde
- Ready In:
- 2hrs 20mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1360.77 g skinless chicken, boneless thighs cut into 1-1/2-inch pieces
- 157.80 ml all-purpose flour
- 73.94 ml vegetables or 73.94 ml canola oil
- 1 large red onion, coarsely chopped
- 6 medium garlic cloves, coarsely chopped
- 5 medium anaheim chilies, coarsely chopped
- 5 medium poblano peppers, coarsely chopped
- 473.18 ml low sodium chicken broth
- 473.18 ml medium-dice russet potatoes
- 15 medium tomatillos, husked and quartered
- 44.37 ml coarsely chopped fresh oregano
- 14.79 ml dried aleppo pepper
- 14.79 ml ground cumin
- 2.46 ml smoked paprika
- 3 inch cinnamon sticks
- 236.59 ml coarsely chopped fresh cilantro
directions
- 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.
- 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.
- 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.
- Stir cilantro into mixture. Transfer to a large serving bowl.
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RECIPE SUBMITTED BY
aronsinvest
United States