Nothing Like Chile Verde
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil (or as needed for pan-frying)
- 12 ounces chicken meat, cut into pieces
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup packed fresh parsley, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- salt and black pepper
- 4 garlic cloves, minced
- 7 ounces canned crushed tomatoes
- 1 jalapeno, minced (or other hot pepper to taste)
- 1⁄2 medium yellow onion, diced small (or more, or less, or none, per your taste)
- 1 tablespoon lemon juice
- water or chicken stock
directions
- Heat a small amount of oil in a saucepan or soup pot.
- Add chicken pieces, in batches if your pot is small, and brown well.
- Add garlic, pepper, onion and spices. Toast briefly, then deglaze pan with water or chicken stock. You'll want to add just enough liquid to cover the lot.
- Add tomato and lemon juice.
- Bring to a boil, reduce to a simmer, cover, and cook until chicken is very tender. I usually give it an afternoon on the stove, if I've got the time.
- Stir in parsley, season to taste with salt and pepper.
- Serve over white rice or with tortillas.
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RECIPE SUBMITTED BY
I spend more time gardening than cooking, but I do still like to cook!