Chicken Chile Verde
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Chicken Chile Verde calories by ingredient
Introduction
I did this recipe in a slow cooker. Be sure to sautee the onions, garlic and anaheim peppers in a pan beforehand. I also used chicken thighs that are skinless but bone- in for the depth of flavour that comes from stewing the bones. The recipe can also use water instead of chicken broth for a bit lighter. I used dried beans that were soaked overnight so cooking previously was not truly necessary. Canned beans work well too. I will remove the bones and shred the chicken before serving. I add one half of the lime to the 20 minutes of cooking and add a bit more to taste with fresh cilantro to garnish the soup. If you like it a bit thicker feel free to blend or pulse one cup of the soaked beans with some water or chicken broth and add to the pot like that. I did this recipe in a slow cooker. Be sure to sautee the onions, garlic and anaheim peppers in a pan beforehand. I also used chicken thighs that are skinless but bone- in for the depth of flavour that comes from stewing the bones. The recipe can also use water instead of chicken broth for a bit lighter. I used dried beans that were soaked overnight so cooking previously was not truly necessary. Canned beans work well too. I will remove the bones and shred the chicken before serving. I add one half of the lime to the 20 minutes of cooking and add a bit more to taste with fresh cilantro to garnish the soup. If you like it a bit thicker feel free to blend or pulse one cup of the soaked beans with some water or chicken broth and add to the pot like that.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)
Tips
Garnish with avocado wedges to make it a bit richer.
Directions
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.