Best 4 Chicken Chili Verde Recipes

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

CHICKEN CHILI VERDE

Steps:

• Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
• Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
• Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

CHICKEN CHILI VERDE

Steps:

• 1. Clean and deseed all the peppers ( when I do the jalapenos I use a spoon to make sure I get all the seeds and the ribs,Or leave some ribs behind if you want more heat)
• 2. Chop the onion, tomatillos, and cilantro.
• 3. Cube the chicken into 1/2 inch cubes
• 4. Over a med high heat in a 2 -4 quart pot heat the oil. Add the chicken and sprinkle it with the taco seasoning and 1 TBSP of bullion. Cook just until a light brown color.
• 5. Add the remaining ingredients stirring to combine. Begin to add your water until you cover the vegetables.
• 6. Add garlic salt cumin and more bullion until you have your desired taste. Cover, reduce heat, and simmer until all contents are tender. Aprox. 30 - 40 mins
• 7. mix 1/2 cup of water to the cornstarch until smooth(no lumps)
• 8. While gently stirring, slowly add the cornstarch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more cornstarch water.

SPICY CHILI VERDE WITH WHITE BEANS & OPTIONAL CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
• Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
• While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
• Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
• Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
• Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
• If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
• Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
• Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
• Leftovers keep refrigerated in an airtight container for 2-3 days.