Chicken Chile Verde

60 mins
Serves 3
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Directions

  1. 1Place chicken breasts, chopped onions, and garlic in a pan.
  2. 2Place chicken breasts, chopped onions, and garlic in a pan.
  3. 3Place chicken breasts, chopped onions, and garlic in a pan.
  4. 4Cover the chicken breasts with chicken stock.
  5. 5Cover the chicken breasts with chicken stock.
  6. 6Cover the chicken breasts with chicken stock.
  7. 7Add a pinch of salt and some fresh cracked pepper.
  8. 8Add a pinch of salt and some fresh cracked pepper.
  9. 9Add a pinch of salt and some fresh cracked pepper.
  10. 10Cook on the stove for about 45 minutes until the breasts are tender.
  11. 11Cook on the stove for about 45 minutes until the breasts are tender.
  12. 12Cook on the stove for about 45 minutes until the breasts are tender.
  13. 13Remove the chicken breasts and set aside the stock.
  14. 14Remove the chicken breasts and set aside the stock.
  15. 15Remove the chicken breasts and set aside the stock.
  16. 16In another pan, add avocado oil.
  17. 17In another pan, add avocado oil.
  18. 18In another pan, add avocado oil.
  19. 19Add tomatillos, a little onion, jalapeño, and Anaheim chili.
  20. 20Add tomatillos, a little onion, jalapeño, and Anaheim chili.
  21. 21Add tomatillos, a little onion, jalapeño, and Anaheim chili.
  22. 22Add garlic, a big pinch of salt, and some more fresh cracked pepper.
  23. 23Add garlic, a big pinch of salt, and some more fresh cracked pepper.
  24. 24Add garlic, a big pinch of salt, and some more fresh cracked pepper.
  25. 25Brown the ingredients until they get good color.
  26. 26Brown the ingredients until they get good color.
  27. 27Brown the ingredients until they get good color.
  28. 28Pour in the reserved chicken stock.
  29. 29Pour in the reserved chicken stock.
  30. 30Pour in the reserved chicken stock.
  31. 31Let it cook to form the base of the verde sauce.
  32. 32Let it cook to form the base of the verde sauce.
  33. 33Let it cook to form the base of the verde sauce.
  34. 34While the sauce cooks, shred the chicken using two forks until it flakes apart.
  35. 35While the sauce cooks, shred the chicken using two forks until it flakes apart.
  36. 36While the sauce cooks, shred the chicken using two forks until it flakes apart.
  37. 37Once the ingredients in the pan are tender, use a stick blender to purée the sauce until smooth.
  38. 38Once the ingredients in the pan are tender, use a stick blender to purée the sauce until smooth.
  39. 39Once the ingredients in the pan are tender, use a stick blender to purée the sauce until smooth.
  40. 40Finish the sauce with some oregano, fresh cilantro, and a squeeze of lime juice.
  41. 41Finish the sauce with some oregano, fresh cilantro, and a squeeze of lime juice.
  42. 42Finish the sauce with some oregano, fresh cilantro, and a squeeze of lime juice.
  43. 43Blend once more to combine.
  44. 44Blend once more to combine.
  45. 45Blend once more to combine.
  46. 46Add the shredded chicken to the sauce.
  47. 47Add the shredded chicken to the sauce.
  48. 48Add the shredded chicken to the sauce.
  49. 49Simmer for about 15 minutes on medium-low heat to let the flavors come together.
  50. 50Simmer for about 15 minutes on medium-low heat to let the flavors come together.
  51. 51Simmer for about 15 minutes on medium-low heat to let the flavors come together.
  52. 52Plate the dish by putting rice on the bottom of a bowl.
  53. 53Plate the dish by putting rice on the bottom of a bowl.
  54. 54Plate the dish by putting rice on the bottom of a bowl.
  55. 55Spoon the chicken chile verde right on top of the rice, ensuring to get some sauce.
  56. 56Spoon the chicken chile verde right on top of the rice, ensuring to get some sauce.
  57. 57Spoon the chicken chile verde right on top of the rice, ensuring to get some sauce.
  58. 58Garnish with fresh diced onion and cilantro.
  59. 59Garnish with fresh diced onion and cilantro.
  60. 60Garnish with fresh diced onion and cilantro.
  61. 61Add another squeeze of lime juice.
  62. 62Add another squeeze of lime juice.
  63. 63Add another squeeze of lime juice.
  64. 64Serve with a handful of tortilla chips on the side.
  65. 65Serve with a handful of tortilla chips on the side.
  66. 66Serve with a handful of tortilla chips on the side.

Ingredients

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