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Chicken Chile Verde

July, august and june are the most pleasant months in fleischmanns, while january and december are the least comfortable months.

Recipe Summary Chicken Chile Verde

During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

Ingredients | Fleischmanns Ny Hasidic

1 whole chicken, cut into 6 pieces

salt and freshly ground black pepper

1 tablespoon vegetable oil

8 tomatillos, husked and quartered

2 fresh jalapeno peppers, chopped

6 cloves garlic

½ bunch cilantro

3 cups chicken stock

1 tablespoon vegetable oil

1 onion, diced

2 tablespoons ground cumin

2 teaspoons dried oregano

1 bay leaf

1 ½ pounds potatoes, peeled and cubed

salt and freshly ground black pepper to taste

½ cup sour cream, for garnish

Directions

Season chicken pieces with salt and black pepper on all sides.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

Season with salt and pepper to taste; serve garnished with sour cream.

Info | Fleischmanns Ny Hasidic

prep: 30 mins cook: 2 hrs 15 mins total: 2 hrs 45 mins Servings: 6 Yield: 6 servings

TAG : Chicken Chile Verde

World Cuisine, Latin American, Mexican,