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