Chicken Chile Verde

1h
Serves 3
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Directions

  1. 1Place chicken breasts, chopped onions, and garlic in a pan.
  2. 2Cover the chicken breasts with chicken stock.
  3. 3Add a pinch of salt and some fresh cracked pepper.
  4. 4Cook on the stove for about 45 minutes until the breasts are tender.
  5. 5Remove the chicken breasts and set aside the stock.
  6. 6In another pan, add avocado oil.
  7. 7Add tomatillos, a little onion, jalapeño, and Anaheim chili.
  8. 8Add garlic, a big pinch of salt, and some more fresh cracked pepper.
  9. 9Brown the ingredients until they get good color.
  10. 10Pour in the reserved chicken stock.
  11. 11Let it cook to form the base of the verde sauce.
  12. 12While the sauce cooks, shred the chicken using two forks until it flakes apart.
  13. 13Once the ingredients in the pan are tender, use a stick blender to purée the sauce until smooth.
  14. 14Finish the sauce with some oregano, fresh cilantro, and a squeeze of lime juice.
  15. 15Blend once more to combine.
  16. 16Add the shredded chicken to the sauce.
  17. 17Simmer for about 15 minutes on medium-low heat to let the flavors come together.
  18. 18Plate the dish by putting rice on the bottom of a bowl.
  19. 19Spoon the chicken chile verde right on top of the rice, ensuring to get some sauce.
  20. 20Garnish with fresh diced onion and cilantro.
  21. 21Add another squeeze of lime juice.
  22. 22Serve with a handful of tortilla chips on the side.

Ingredients

  • 2 Chicken breasts
  • 1 Onion
  • Garlic
  • Chicken stock
  • pinch Salt
  • Fresh cracked pepper
  • Avocado oil
  • 6 Tomatillos
  • 1 Jalapeño
  • 1 Anaheim chili
  • Oregano
  • handful Fresh cilantro
  • squeeze Lime juice
  • Rice
  • handful Tortilla chips

Equipment

PanStoveTongsPlateStick blenderWooden spoonBowlForks

Tips

  • The citrus in there just pops and pulls it all together.
  • The chilies are amazing, the chicken is tender, it's a great vessel over that rice, and the chip is the perfect crunch.

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