Category: Dinner
Chicken Verde - TastyPlanner.com
Chef: Anthem
Tomatillos (Mexican green tomatoes) and cilantro create a delicious green sauce that gives this dish its name.
Ingredients
2 tbsp. olive or vegetable oil
4 Cloves Garlic
1 pound chicken breast or thigh meat, cubed or shredded
1/4 cup yellow corn meal
1 medium yellow onion, cut into strips
1 pound tomatillos, chopped coarsely
1 cup cilantro, chopped coarsely, divided
14 fl. oz. (low sodium) chicken broth
2 medium poblano or green anaheim chiles, chopped
1/2 cup chives, chopped
6 medium tortillas.
Instructions
Remove husks and wash the tomatillos. Chop coarsely (they will fall apart during cooking). Prepare rest of vegetables.
Preheat the skillet and add the oil. Dredge the chicken in yellow corn meal.
When hot, add garlic and let brown. Add the onions and cook until they begin to soften. Add the chicken and cook until halfway done. Stir often to prevent the corn meal from burning.
Add remaining corn meal, tomatillos, chiles, chives, half (1/2 cup) of the cilantro and chicken broth. Let simmer uncovered for 30-40 minutes stirring occasionally, until tomatillos have broken down and the sauce has reduced to the desired consistency. The recommended consistency is when it can be scooped out with a spoon and no liquid drips over the edges. Add remaining cilantro and stir into the mixture.
Serve on tortillas with cheese, sour cream, salsa, or other desired toppings.
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wrote on June 19, 2008
I love this recipe. It is a favorite that I have made probably 3-4 times in the last few months.
Everyone should try it!