Chicken Verde

Name: Chicken Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 128 grams chopped green chiles, undrained; 1 Tbsp canola oil; 1 kilograms bone-in chicken breast halves, skinned; 59 milliliters chopped fresh cilantro; 5 garlic cloves, minced; 2 teaspoons ground cumin; 128 grams jalapeño peppers (about; 473 milliliters chopped onion (1 large); 340 grams poblano chiles (about; 1 Tbsp sugar; 1 liters chopped tomatillos (about 1 3/4 pounds; about 16 small)

Chicken Verde might be a good recipe to expand your main course collection. Watching your figure? This gluten free and dairy free recipe has 375 calories, 51g of protein, and 10g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pepper, onion, canolan oil, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally.

Ingredients you will need

Jalapeno Pepper

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place peppers in a paper bag; fold to close tightly.

Ingredients you will need

Peppers

Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.

Ingredients you will need

Jalapeno Pepper

Poblano Pepper

Peppers

Chili Pepper