Looking for a chicken chili verde recipe you've made & love?!
Answers: I could look them up but I'd like one you've made and KNOW tastes good. Thanks!
Chili Verde Chicken:
4? hours 10 min prep
4-5 servings
2 1/2 cups salsa verde
1 (4 ounce) can chopped anaheim chilies
3 boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
hot cooked rice
Place 2 cups of the salsa verde in the Crock-Pot. Stir in the chilies. Add meat.
Cook on high for 4 hours.
Take meat out of Crock-Pot and shred.
Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans.
Stir and cook on high for 30 more minutes.
Serve over rice.
Here is a recipe for chicken chili verde:
3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
5 tablespoons all purpose flour
7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
5 cups frozen corn kernels, thawed
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips
*Also known as California chilies. Available at Latin American markets and many supermarkets.
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.
PreparationSprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.