Chicken Chile Verde might be a good recipe to expand your main course recipe box. One portion of this dish contains about 39g of protein, 18g of fat, and a total of 443 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. Head to the store and pick up flour, anaheim chiles, cilantro, and a few other things to make it today. It is a good option if you're following a dairy free diet.
Instructions
1
Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces.
Ingredients you will need
Whole Chicken
Equipment you will use
Paper Towels
2
Place in a large bowl, add the measured salt and pepper, and toss to combine.
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Salt And Pepper
Equipment you will use
Bowl
3
Add the flour and toss to coat.
Ingredients you will need
All Purpose Flour
4
Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering.
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Cooking Oil
Equipment you will use
Dutch Oven
5
Add a third of the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes.
Ingredients you will need
Whole Chicken
All Purpose Flour
Equipment you will use
Bowl
6
Transfer to a large heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
Ingredients you will need
Whole Chicken
Cooking Oil
Equipment you will use
Bowl
7
Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering.
Ingredients you will need
Cooking Oil
Equipment you will use
Pot
8
Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
Ingredients you will need
Garlic
Onion
9
Transfer the mixture to the bowl with the chicken.
Ingredients you will need
Whole Chicken
Equipment you will use
Bowl
10
Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering.
Ingredients you will need
Cooking Oil
Equipment you will use
Pot
11
Add the Anaheim chiles, poblanos, Aleppo pepper, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
Ingredients you will need
Anaheim Pepper
Aleppo Pepper
Poblano Pepper
Paprika
Peppers
Cumin
12
Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.Stir in the cilantro, taste, and season with salt as needed.Beverage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005 The FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester. Complex with herbs, earth, fruit, and toast, the lightly oaked wine is a touch sweet, which will soothe any spiciness in the chile verde.