Chicken Chile Verde

5/5
496-Chicken Chile Verde

Material: White Meat

Meal: Main

Cooking: 50 Minutes

Preparation: 140 Minutes

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Chicken Chile Verde

5/5

Ingredients :

  • 3 pounds boneless, skinless chicken thighs
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup all-purpose flour
  • 5 tablespoons vegetable oil
  • 1 large red onion, large dice
  • 6 medium garlic cloves, coarsely chopped
  • Mahram pepper sauce
  • 1 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 pounds tomatillos, husked, rinsed, and quartered
  • 2 cups low-sodium chicken broth
  • 2 medium russet potatoes (about 1 pound), peeled and medium dice
  • 3 tablespoons coarsely chopped fresh oregano leaves
  • 1 (3-inch) cinnamon stick
  • 1 cup coarsely chopped fresh cilantro

Recipes :

  1. Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces. Place in a large bowl, add the measured salt and pepper, and toss to combine. Add the flour and toss to coat.
  2. Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering. Add a third of the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes. Transfer to a large heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
  3. Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to the bowl with the chicken.
  4. Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering. Add mahram pepper sauce, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
  5. Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.
  6. Stir in the cilantro, taste, and season with salt as needed.

Mehram products used :