Chicken Verde

Reviews

• "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"

  By Donna on July 04, 2002 | 17972

• "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!!!"

  By KeyWee on July 17, 2002 | 19283

• "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! :)"

  By ciao on August 12, 2003 | 19967

• "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.....;-)"

  By taylortwo on January 06, 2003 | 36891

• "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!"

  By GinnyP on November 13, 2002 | 31339

• "This was AWESOME! My family loved it and my kitchen smelt so good while it was cooking I could hardly wait to give it a try! My step-son and I thought it was perfect and we wouldn't change a thing, but my husband thought it needed more spice. Next time I will chop him some fresh jalapenos to go with it. Thanks for a great recipe!"

  By Kim D. on September 30, 2002 | 26328

• "Very Good!!! Used the leftovers for tostadas. YUM! Try this one y'all."

  By riffraff on August 26, 2002 | 22679

• "Well my good friend Riff suggested I give this recipe a try. I have come to learn that she has very good tastes. I started this early this morning for tomorrows supper because I wanted all the flavors to blend over night. Lets just put it this way, I am already rating this as I have tasted and I have had to chase DH out of the kitchen several times once he tasted it! We are really looking forward to tomorrow! Thanks Canarygirl and Riff!"

  By Just Cher on March 09, 2003 | 44290
• By Arabannie on March 25, 2003 | 41914

• "Yum! This was so good and really very easy to make! I did make a few changes to the recipe. I made it from leftover roasted chicken. I used about 2 cups of chicken and halved the rest of the ingredients. Also, instead of making it on the stovetop, I put it in the crockpot on low for about 2 hours. Thanks for a great recipe, CG!"

  By ~cbw~ on February 09, 2004 | 88012

• "I have to agree with everyone else, this is 5 stars all the way. I had to cut down on the chilies and tomatillo salsa to appease the sensitive stomachs in my family but they all went for second helpings. I don't have much left but they want to try the tostada thing for lunch tomorrow with what IS left. I made this recipe 'as is', using my food processor to chop the onions, red pepper, garlic and cilantro. Excellent recipe canarygirl, thanks for posting!"

  By Hey Jude on December 13, 2003 | 79142

• "What took me so long to make this? OMG cg this is soooo good! The aroma had us drooling LOL I did what moxie suggested, drained the broth and froze it for future use. I made some enchiladas AND I used the rest to sub the ground beef in leeanr's Albers Tamale Pie Casserole #64275. Thanks birdchick ;-)"

  By J e l i s a on December 07, 2003 | 78425

• "Looooove It! The blend of flavors in this is just wonderful. I added a little jalapeno to kick up the heat at our house, but didn't change another thing. I did drain the meat, since we were using it in tacos and the sauce was very thin. I saved the broth for a soup base later. Really an easy recipe, and one the whole family enjoyed."

  By moxie on July 16, 2003 | 59690

• "OMG, I love this so much! It has a wonderful flavor and is just the right spiciness. I followed the recipe exactly, except I forgot to add the chopped onion to the shredded meat while it was simmering, but it still came out perfect. It was a little soupy, but the homemade broth was so good. Next time I may only keep 1/2 of the broth so it will be less soupy and save the other 1/2 for another use. I can't wait to make this again and try other recipes with it, such as enchiladas. Thank you so much for the fabulous recipe!"

  By Karamia on November 18, 2007 | 517668

• "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!!"

  By SteelerSue on November 15, 2007 | 516019

• "Made this tonight and am turning my leftovers into tamales tomorrow! Simply amazing! My only slight alteration was to add kaffir lime leaves when I was cooking it down. I would highly recommend it to anyone and will certainly make again."

  By Chef #624108 on October 22, 2007 | 502568

• "this is really flavorful! we served it over rice with sliced avacado and black beans and it was so good.next time i think i'll put it in tacos. thanks for the recipe. "

  By LeahG on April 15, 2004 | 98582

• "This probably doesn't need another review, but I'm doing it anyway. Made this tonight and seved it as chicken burros with cheese and sour cream. It tickled the tastebuds! I doubled the recipe because I wanted leftovers, and I will make chicken enchilladas or chilaquiles another night. I also saved the "veggies and extra broth" as suggested by another reviewer and will make soup with it. Three great meals with very little effort! "

  By OB Nurse on April 12, 2004 | 98162

• "Excellent! We used it in burritos tonight but I'm going to turn the leftovers into tamales. Can't wait to try them!"

  By Mysterygirl on March 23, 2004 | 94776

• "Yum! After reading all the reviews I decided to put all the chicken and veggies in the pot (after shredded) and then pour back about 1/2 of the broth rather than all of it so it wouldn't be soupy. Well, I would suggest using less! I didn't strain it very well before serving into tortilla shells and my family really like the flavor but didn't care for the lake of juice on their plate. So next time I'll use very little broth -just enough to moisten and simmer and then draining it better before wrapping up. Great flavor and a super base for many other dishes!"

  By DDW on March 10, 2004 | 92635