Chicken chile verde
Cooking Con Claudia · ♥ 2.8K likes · 51.1K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp salt
- 2 tsp black pepper
- ¼ whole onion
- 2 lb chicken
Pat the bite-size chicken dry, sprinkle with salt, black pepper and the flour, and coat well; set aside.
- 2 tbsp all-purpose flour
- 5 whole roasted and peeled green chiles
- 1 whole chile serrano
- 5 whole roasted tomatillos
- 3 cloves minced garlic cloves
- 2 tsp chicken bouillon
- oregano
- ground cumin
- ½ tsp thyme
- ground coriander
Blend the green chiles, serrano, tomatillos, garlic, bouillon, oregano, cumin, thyme and coriander until crushed.
- oil
Heat a little oil in a pan over medium-high heat and sear the chicken in batches, one minute per side, until golden; remove.
- 1½ cup water
- salt
Add the chile verde, the water and a little salt; bring to a simmer and taste for salt.
Return the chicken, mix and cook 15 minutes over medium-low heat; check the chicken. Serve with rice, beans and flour tortillas.
Finishing with the chicken