Chili Verde con Pollo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 9.5 g
  • Cholesterol: 48.5 mg
  • Sodium: 827.1 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 23.1 g

View full nutritional breakdown of Chili Verde con Pollo calories by ingredient
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Number of Servings: 4


    2 chicken breasts, skinless bone in
    1 chicken thigh, skinless bone in
    3 small tomatillos, thinly sliced
    3 cloves of garlic, chopped
    1 small onion, thinly sliced
    1 small red potato, skin on and diced
    3-4 sweet banana peppers, diced
    1 guerito pepper or serrano pepper, chopped
    1 samall carrot, skin on and chopped
    2 medium celery stalks, sliced
    1 tsp kosher salt
    1 tsp cracked black pepper
    1/2 tsp rosemary leaves, chopped
    1/2 tsp whole leaf regano
    1 Tbs cilantro, chopped
    1 Tbs almonds, chopped
    1/2 cup warm water
    2/3 cup vegetable broth


Combine chicken, liquids, garlic, onion, peppers, tomatillos, salt, pepper, rosemary in a heavy skillet. Cover tightly and cook on medium low to simmer for 25 minutes. Stir infrequently. Adjust seasoning as necessary.

In a small skillet add almonds. Keep heat on medium hight until you can smell the almond aroma. Almonds should just begin turning a golden color. Add to the chicken mixture an. Stir. Allow mixture to finish cooking.

Put heat on low. Add remaining ingredients. Cook coered for 15-20 minutes. Stir. Adjust seasnonings. Transfer to casserole. Cover. Bake in oven at 275 for 15 minutes.

Serve. The steamier the better.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.

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