Thursday, November 6, 2014

Chicken Chili Verde

I can not get over this chicken.  Slow cooked, spicy, tangy, tart, tender.... I can't wait for the leftovers for lunch!

This recipe is so simple.  It can be prepared on the stovetop or even the slow cooker.  You can make it even easier by either making the verde salsa ahead of time or using your favorite jarred salsa.  

Chicken Chili Verde


4 split chicken breasts ( You can also use chicken thighs or drumsticks)
Salt and Pepper
4 garlic cloves, finally minced ( I used a garlic press)
1 tsp cumin
1 tsp chili powder
2 C salsa verde (my homemade recipe follows)

  1. Mix the garlic, cumin and chili powder in a bowl and set aside
  2. Season the chicken with salt, pepper, then spread the mixture over the chicken
  3. In a dutch oven, brown the chicken on all sides (about 3 minutes per side)
  4. Pour in one cup of salsa over chicken and cook, covered on medium-low for 3 hours
**If using slow cooker, brown the chicken in a large skillet, then place chicken in crockpot, add in one cup of salsa and cook on low for 8 hours.

Serve with remaining salsa.
Suggested sides: Cilantro Lime Rice and a garden salad

Salsa Verde

2 lbs tomatillos, husks removed and rinsed
2 serrano peppers
1 habanero pepper
1/2 onion
4-5 cloves of garlic, peeled
lime juice

  1. Preheat oven to 425
  2. Bring a large pot of water to a boil
  3. To the pot, add the tomatillos and boil about 20 minutes or until they turn a dull green color
  4. Meanwhile, roast the peppers, onion and garlic on a sheet for about 15-20 minutes
  5. Drain the tomatillos and then add to a blender with the roasted vegetables.  
  6. Add in the lime juice, cilantro and salt 
  7. Pulse into a smooth consistency.  
  8. Add in cilantro and lime to your taste!
  9. Store in sealed container in the refrigerator for up to 5 days.
** Remove seeds before blending for less spice