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Sunday, April 1, 2012

Chicken Chili Verde

After a relaxing weekend spent in San Diego, getting away from all the pressures of the world, I was sure ready to cook up a good meal. I hadn't cooked since Thursday and I was beginning to miss it. I had found this recipe on Pinterest awhile back and it called for turkey, but I didn't want to go to the store, so I substituted chicken. Oh it was ssssooo yummy! Cook it up, serve it in a warm tortilla, or in a bowl with avocado and cilantro. You can also, slice up some radishes and a little thinly sliced cabbage to go in it. Any way you decide to serve it...it's wonderful!!
The link to the original recipe is here:http://simplyrecipes.com/recipes/turkey_chile_verde/

For the salsa:

1 1/2 lbs tomatillos
5 cloves garlic (peel on)
1 jalapeno, chopped (you can remove the seeds if you do not like spice)
2 poblano chiles
1 bunch of cilantro, chopped
1 tsp salt
2 Tbsp lime juice
Dash of sugar

 For the chicken:
3 lbs boneless, skinless chicken
Salt and pepper
2 Tbsp olive oil
2 onions, coarsely chopped
1 tsp cumin
3 garlic cloves, peeled, finely chopped
2 1/2 cups chicken broth
1 tsp ancho chili powder or chipotle powder
2 Tbsp fresh oregano, chopped
2 bay leaves
Dash of ground cloves
 1 tsp salt
Pepper
Roast the poblano chiles over the fire on your gas burner or under a broiler, until blackened. Put the  chiles in a paper bag, close the bag, and let the chiles steam in their own heat for a few minutes. Remove the chiles from the bag, remove the charred skin, the stem and the seeds. Set aside.

Remove the husks from the tomatillos. Wash them. Slice them in half and place them, cut-side-down, on a cookie sheet,  lined with aluminum foil. Put the garlic cloves (peel on) in with the tomatillos. Cook under a broiler set on low for approx. 7-10 minutes or until lightly browned. Let cool and remove the garlic cloves from their skins.

Place tomatillos, garlic, jalapeno, poblanos, cilantro, salt, lime juice, and sugar in a food processor or blender. Purée until smooth. Set aside.

Cut the chicken into small, bite size chunks. Sprinkle with salt and pepper.

Heat olive oil in a large pot on medium high heat. Put a small amount of the chicken in at a time and sear the sides for about a minute until it's browned. (It does not have to be cooked through at thgis point.) Remove the chicken with a slotted spoon and place the chicken into a large bowl. Continue this, until all the chicken is cooked.

Add the chopped onion and the cumin to the pot, and cook for about 5 min until the onions are translucent. Add the garlic, and cook for one more minute. Return the chicken to the pot. Add the tomatillo sauce and the chicken broth.  Add the ancho or chipotle chili powder, oregano, bay leaves, and ground cloves. Add a teaspoon of salt, and a little bit of pepper.

 Bring to a simmer, and reduce heat to low.  Leave uncovered and cook for 3 to 4 hours.

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