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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 273.0
  • Total Fat: 9.9 g
  • Cholesterol: 82.8 mg
  • Sodium: 512.8 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 23.3 g

View full nutritional breakdown of Chicken chili verde (1 c) calories by ingredient
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Chicken chili verde (1 c)

Submitted by: ZILLYONS

Introduction

A lower-fat adaptation of the Bon Appetit recipe (Epicurious.com), for my family's logging purposes A lower-fat adaptation of the Bon Appetit recipe (Epicurious.com), for my family's logging purposes
Number of Servings: 14

Ingredients

    3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
    5 tablespoons all purpose flour
    5 tablespoons olive oil
    3 cups chopped onions
    3 Tbsp chopped garlic
    4 chopped fresh Anaheim chilies
    2 Poblano peppers, diced
    2 lb bag frozen corn kernels, thawed
    6 cups canned low-fat chicken broth
    12 tomatillos - husked, coarsely chopped
    1 Tbsp dried oregano
    2 Tbsp chili powder
    1 Tbsp ground cumin
    1 tsp paprika
    1 cinnamon stick
    1 cup chopped fresh cilantro

Directions

Toss chicken with flour, season with salt and pepper. Saute chicken pieces in 1 Tbsp oil (use 2 batches) for 10 minutes per batch or until browned.
Saute onions & garlic in 1 Tbsp oil for 5 minutes or until softened.
Saute corn in 2 Tbsp oil for 3 minutes or until lightly browned (use 2 batches).
Saute peppers in 1 Tbsp oil for 4 minutes.
Dump all sauteed items in big pot. Add broth, tomatilloes & spices. Simmer 2 hours. Add cilantro, extra salt to taste.


Serving Size: Makes 14 cups

Number of Servings: 14

Recipe submitted by SparkPeople user ZILLYONS.






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