Chicken Chile Verde

Chicken Chile Verde

In honor of St. Patrick's day, I made Chicken Chile Verde. The recipe is healthy and delicious. This chili can be made mild or spicy. Find the recipe at Kitchen Daily: http://www.kitchendaily.com/recipe/chicken-chile-verde?icid=kd|featrec|1

When I served it, I turned it into a salad by adding lettuce, rice, black beans, tomato, and cheese. It helps stretch out the chicken longer.

Recipe

 1. Start by roasting your two poblano chilies until they are charred. I roasted them directly over my gas stove rotating them with tongs. It wasn't messy at all. You can also broil them in an oven or bbq them.

2. Once they are done, immediately put them in a bowl and cover.

3. While the chiles are cooking you can prep the rest of the vegetables. This includes:

• Husking (take the outer leaves off), washing, and quartering your 1 pound of tomatillos. The leaves come off pretty easy if you've never worked with tomatillos before.

• Mince 1 onion
• Chop 1 large jalapeño pepper. If you take out all the seeds, it will not be a spicy chili. If you include them, it will be spicy. Just a FYI, your nose might burn a little when chopping the pepper and washing the seeds the down the sink.
• Peel, but do not chop two cloves of garlic. I of course doubled the amount of garlic.
• Wash and measure out 1 cup of cilantro leaves.

4. Combine 3 cups of water, the 1/2 the minced onion (the other half will be used later), the chopped jalapeño pepper, and the garlic (not the cilantro) in a small pot. Bring to a boil, then bring down to a simmer. Cook for 5-7 minutes.

5. When the vegetables are done boiling, strain the vegetables out, but keep the water. You need some of it later. The rest will make great vegetable stock. If you want to make rice to go with your chili, use that stock instead of water.

6. Put the cooked vegetables, the cilantro, and 1/2 a cup of the vegetable stock into a blender. Puree. Salt and pepper the sauce for your taste buds.

7. Chop your 1.5 pounds of boneless skinless chicken thighs into 1/2 inch chunks. Trim any fat as well. Season with salt and pepper.

8. Chop up the poblano chilies, which should of cooled by now. Keep as many seeds as you want.
Put the poblano chiles in whatever container the onions are in.

9. Heat two tablespoons of vegetable oil in a deep skillet. I used a dutch oven. Once it is hot, add the chicken in and brown for 5 minutes on high.

10. If your chicken yields too much liquid, drain the liquid out. Add in the onion and poblano peppers and cook for 5-7 minutes until the onion is browned.

11. Stir in the sauce and bring to a boil. Cook for about 5 more minutes until the chili thickens.

You are done! Let me know how you liked the recipe. I really liked how it came out. I think I was a little too conservative with the chili seeds.