Chicken Chile Verde-Full Throttle
- Number of Servings: 6
Ingredients
6 Boneless, skinless half breasts, grilled and then sliced thin.2 Tbsp Olive Oil1 medium brown onion, peeled and chopped3 cloves garlic, pressed or minced1 bunch cilantro, washed and chopped1 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 cumin2 tsp Knorr Chicken Bouillonapprox. 2 cups water.
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.
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.
Nutritional Info 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
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