Chicken Chile Verde
You can add cumin if you like,my family doesn't care for that flavor so I usually omit it.
This is great just to eat with rice,beans and tortillas or make tacos,burritos,tostadas,etc.
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- 4 lbs tomatillos,husked,washed and dried,cut in half
- 10 anaheim peppers,
- 1 jalapeno peppers
- 2 c mince onions
- 6 garlic cloves
- 4 c roughly chopped cilantro
- 1 t paprika
- salt and pepper to taste
- 4 c chicken broth
- 4 lbs chicken breasts ,bone in
- garlic powder
- canola oil
1Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.
Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.
In a blender or food processor,peppers,tomatillos, jalapeños, onion, garlic, cilantro, paprika, and salt and pepper to taste. Blend until smooth.(May need to do this in batches)
Season chicken breasts with salt,pepper and garlic powder,brown in a hot skillet with s small bit of oil.
Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into a large pot. Simmer in oven until chicken is tender and falling off the bone.
Remove chicken while boiling sauce on top of stove to reduce.Discard chicken bones and shred prices into large pieces,return to pot with chile verde sauce,mix well.