Serve this recipe with Mexican rice or tortillas.
Chicken Chile Verde
- 1 tablespoon avocado oil or canola oil, plus more as needed
- 4 garlic cloves, peeled
- 1 pounds tomatillo, husks removed
- 2 poblano chiles, stemmed and seeded
- 1 medium onion, quartered
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
- 1/4 cup almonds
- 1 tortilla
- 1 teaspoon salt
- 3 cups unsalted chicken stock, vegetable stock, or water
- 2-4 chicken leg quarters, skinned
- Salt, ground cumin, chile powder to taste
- 2 limes, 1 for juice and 1 for garnish
- 1 cinnamon stick (optional)
- 1. Heat a large heavy skillet over medium-high heat. Coat pan with avocado oil or canola oil. Season your chicken leg quarters with salt, cumin, and chile powder. Add the chicken to the skillet; cook 5 minutes on each side or until well browned. Transfer the chicken as it browns to a heavy pot or slow cooker.
- 2. Into the skillet that you used for the chicken, add the almonds. Shake the pan until they are toasted and fragrant (this doesn't take long, so keep an eye on them). Place the toasted almonds in a blender container and set it aside. Add a few tablespoons of oil to the skillet, and fry the tortilla in the oil on both sides, flipping with tongs, until it turns golden brown and just begins to get crispy. Put the fried tortilla into the blender container. Now put the unpeeled garlic cloves, tomatillos, poblanos, and onion into the skillet. Cook them on high heat until softened, about 10 minutes. Or if your skillet is oven safe, put it under the broiler for 20 minutes.
- 3. Now, add the tomatillo mixture to the blender; add cilantro, chopped oregano, salt, the juice of one lime, and stock or water. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. If the mixture looks too thick, add more water and blend again.
- 4. Pour the tomatillo mixture over the chicken in the pot or slow cooker, add the optional cinnamon stick and secure a tight lid. For a slow cooker, cook on LOW 4 hours or until done. For a heavy pot, cook on lowest heat, stirring occasionally, for about 1.5-2 hours). Separate thighs and drumsticks, if desired.
- Serve with mexican rice. Garnish with lime wedges and oregano leaves, if desired.
- Not Included in Large Kitchen Box: Canola Oil, Salt, Cumin, Chile Powder, Cinnamon stick
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