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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 6.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 673.9 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 28.0 g

View full nutritional breakdown of Chicken Chile Verde-Full Throttle calories by ingredient
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Chicken Chile Verde-Full Throttle

Submitted by: MZLYNDAC

Introduction

Made from scratch..use spicier (or milder)chiles according to your taste. You can serve this directly over steamed rice, or use as a burrito or taco filling. Made from scratch..use spicier (or milder)chiles according to your taste. You can serve this directly over steamed rice, or use as a burrito or taco filling.
Number of Servings: 6

Ingredients

    6 Boneless, skinless half breasts, grilled and then sliced thin.
    2 Tbsp Olive Oil
    1 medium brown onion, peeled and chopped
    3 cloves garlic, pressed or minced
    1 bunch cilantro, washed and chopped
    1 lb fresh tomatillos, husked, cored, washed & quartered. (canned tomatillos can be used, but watch the sodium!!)
    1 lb fresh chiles, stems removed, chopped.
    (use Anaheims for milder flavor, Jalapeno for HOT..I like Pasillas)
    1 tsp ground cumin
    2 tsp Knorr Chicken Bouillon
    approx. 2 cups water.

Directions

Heat Olive Oil in large heavy pot. Saute onions and garlic for a minute or two, till onion is tender.
Add tomatillos, chiles, cilantro, cumin and bouillon.
Add just enough enough water to cover everything. Bring to a boil and simmer on low for at least one hour.
Using a hand blender, puree everything till almost smooth. (If you don't have a hand blender, use a potato masher, you'll just have chunkier chile verde.)
Add sliced chicken and simmer another 1/2 hour or till chicken is falling into shreds.



Number of Servings: 6

Recipe submitted by SparkPeople user MZLYNDAC.






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Member Ratings For This Recipe

  • I have cooked this dish for years, sometimes with beef. I was so glad to see it. Very Very good. I seve it with brown rice. My recipe makes 16 cups @ 200 cal per cup but, I didn't have to input my recipe into the computer. Thanks for posting the recipe - 3/7/10

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