chicken chile verde

Ingredients

• Servings: 6
• 1 whole chicken, cut into 6 pieces
• salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 8 tomatillos, husked and quartered
• 2 fresh jalapeno peppers, chopped
• 6 cloves garlic
• 1/2 bunch cilantro
• 3 cups chicken stock
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 1/2 pounds potatoes, peeled and cubed
• salt and freshly ground black pepper to taste
• 1/2 cup sour cream, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• season chicken pieces with salt and black pepper on all sides.
• heat 1 tablespoon vegetable oil in a skillet over medium-high heat. cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. set aside.
• place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. set aside.
• heat 1 tablespoon vegetable oil over medium-low heat in a dutch oven. stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. stir in cumin, oregano, and bay leaf; cook 1 minute.
• place chicken over onion mixture in the dutch oven. pour in tomatillo mixture. bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• season with salt and pepper to taste; serve garnished with sour cream.