Chicken Chile Verde Season

Posted on: September 15th, 2016 by healing_arts_admin
Chile Verde w/ Kale & Polenta

Chile Verde w/ Kale & Polenta

Chicken Chile Verde Here you go Nancy, this is how I make Chicken Chile Verde. This Chile Verde will keep colds at bay as we enter this virus season! If I feel even the slightest tickle in my throat, I just make this and I’m cured! You can make this in a crock pot, too, it is so nice to come home to,  your whole house will smell divine when you get home.  I have the hardest time following recipes and I love to experiment when cooking.  I just made this Chile Verde the other night and we happen to have a ton of Dino Kale ready to eat in our garden, So I added Dino Kale, not typically found in Chile Verde, it went amazingly well. Feel free to adapt this recipe however your heart desires… We had it with Polenta cakes and it was Nancy who taught me that I could bake my polenta on a cookie sheet in the oven, instead of frying them in a pan (where you’re always tempted to flip to early!) now I just put a little oil on a cookie sheet, put globs of polenta down like cookies and bake at 350 for 10 minutes, flip and bake another 5-10 minutes, easy peasy.   2 lbs Chicken Breast or Chicken thighs, sliced into bite size pieces salt pepper flour 3-5 tbls grapeseed oil   Dredge the chicken pieces in the flour, salt, pepper combo, then fry up in Grapeseed oil until golden brown and thoroughly cooked. Set aside.  

Walla Walla onions, Poblamos & Anaheim Peppers, Tomatillos

3-5 tblsp Olive oil or grapeseed oil to coat a cast iron pan or Dutch oven or crock pot… Add to the pot and simmer:   1 large Walla Walla onion, chopped fine 5-7 garlic cloves (depends on size & strength) 3 Poblama peppers, chopped fine 3 Fire roasted Hatch Chili peppers 3 Anaheim Peppers, chopped fine 8 tomatillos chopped fine, like you would a tomato 3 Yukon Gold Potatoes, chopped like you would for stew 1 zucchini chopped soup size 1 Bay Leaf 1 cinnamon stick 2 tblsp Oregano 1 tblsp Cumin 1 tblsp paprika 1 tblsp chili powder (I like Chipotle Chili powder) Salt & Pepper to taste 2-3 cups Chicken Broth enough to thoroughly cover all your ingredients. Add the chicken to the mix and simmer for 1-2 hours until everything, including the potatoes are cooked well. You can serve this over rice or serve with corn tortillas to make tacos. Tomatillos and Peppers are loaded with Vitamin C, the garlic, onions, oregano and chicken broth create a powerful immune defense! Love this dish.          
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