Chicken Chile Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 serving Onions, yellow sauteed 1 cup 6 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1) 7 clove Garlic 4 cup Beans, pinto 6 thigh, bone and skin removed Chicken Thigh 5 tsp Cumin - ground (1 tsp) (by INFORM555) 2.5 tbsp ground corriander (by CRUZIN2LOSE) 6 tsp Ancho Chile Powder - 1 tsp (by PANCHAK) 2 tsp Kosher Salt (by 65PLUS1) 4 dash Pepper, black 4 tbsp Lime Juice, juice of 1 lime 100 grams Cilantro, raw 8 cup Chicken stock, home-prepared 2 tbsp Bragg Apple Cider Vinegar 1 Tbsp (15mL) Organic, Raw-Unfiltered w/Mother, Unpasteurized, Gluten-free 2 tbsp Soy sauce (tamari)
Heat oil in a large heavy bottom pot or Dutch oven over medium heat.
Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
Add cumin coriander and chili powder and lightly toast, about 1 minute.
Add water, scrapping up the brown bits. Turn heat to high.
Add soy sauce, vinegar and salt.
Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
Once the chicken is tender, shred into smaller pieces with two forks.
Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
Stir in half the cilantro and serve.
Divide among bowls, serve with more cilantro, avocado, and lime wedges.
NOTES: If using canned green chilies, add when you add the chicken, no need to sauté. Fire roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
If making in a slow cooker, sauté the onions garlic and peppers first before putting in the slow cooker. Add the rest of the ingredients. You will have to shred the chicken just lightly, after its done.
Serving Size: makes 7 - 2 cup bowls servings
Number of Servings: 7
Recipe submitted by SparkPeople user FREECOLOGY.
Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
Add cumin coriander and chili powder and lightly toast, about 1 minute.
Add water, scrapping up the brown bits. Turn heat to high.
Add soy sauce, vinegar and salt.
Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
Once the chicken is tender, shred into smaller pieces with two forks.
Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
Stir in half the cilantro and serve.
Divide among bowls, serve with more cilantro, avocado, and lime wedges.
NOTES: If using canned green chilies, add when you add the chicken, no need to sauté. Fire roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
If making in a slow cooker, sauté the onions garlic and peppers first before putting in the slow cooker. Add the rest of the ingredients. You will have to shred the chicken just lightly, after its done.
Serving Size: makes 7 - 2 cup bowls servings
Number of Servings: 7
Recipe submitted by SparkPeople user FREECOLOGY.
Nutritional Info Amount Per Serving
- Calories: 371.8
- Total Fat: 9.0 g
- Cholesterol: 57.3 mg
- Sodium: 1,286.5 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 9.8 g
- Protein: 28.9 g
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