Chicken Chile Verde

As you know, I love Mexican food and was a bit worried when I started cleaning up our eating that I would miss all my favorite foods! But I was very happy to see I dont have to give up my love of Mexican, especially when I saw this great recipe! This was VERY easy to make and fullllll of flavor!


5 cloves garlic, peeled
2 jalapenos, stem removed (and seeded if necessary to reduce the heat)
10 tomatillos, husks removed and rinsed
1/2 of a large white onion, quartered
1/3 cup fresh cilantro, rinsed
4 tablespoons vegetable oil
5-6 small boneless, skinless chicken breast, cut into 1″ cubes

Place garlic, jalapenos, tomatillos, and onion in a large stock pot with just enough water to cover.  Bring to a boil (see step 3) over medium heat, and cook, uncovered, for about 25 minutes. 
Add contents of the pot to a blender along with 1/2 cup water and cilantro.  Puree until smooth, being  careful to allow steam to escape while blending or you will end up with a newly decorated kitchen in a wonderful shade of green!
When tomatillo mixture reaches a boil, heat oil in a large skillet over medium heat.  Brown chicken until no longer pink, then drain skillet.  Add pureed tomatillo mixture to skillet, then add salt, to taste.  With the lid cracked, simmer over medium low heat for 30 minutes.


One Comment on “Chicken Chile Verde”

  1. Nigel says:

    This sounds like it would be really tasty — and simple to!

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