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Slow-Cooked Chicken Chile Verde
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PREP TIME
30 min
COOKING TIME
135 min
TOTAL TIME
165 min
SERVINGS
6 servings

Ingredients
- 1 whole chicken, cut into 6 pieces
- salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 tomatillos, husked and quartered
- 2 fresh jalapeno peppers, chopped
- 6 cloves garlic
- 1/2 bunch cilantro
- 3 cups chicken stock
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 1/2 pounds potatoes, peeled and cubed
- salt and freshly ground black pepper to taste
- 1/2 cup sour cream, for garnish
Instructions
1
Prepare the chicken by sprinkling both sides evenly with salt and black pepper.
2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
3
Cook the chicken, 2 to 3 pieces at a time, until it is nicely browned on all sides, taking approximately 15 minutes to complete.
4
Remove the chicken from the skillet and set it aside.
5
Combine the tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender. Blend the ingredients until they form a smooth mixture.
6
Set this mixture aside for later use.
7
Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-low heat.
8
Add the onion and cook, stirring occasionally, until it becomes soft and translucent, requiring about 10 minutes.
9
Add the cumin, oregano, and bay leaf to the pot.
10
Stir these ingredients together for 1 minute.
11
Place the chicken in the Dutch oven, on top of the onion mixture.
12
Pour the tomatillo mixture over the chicken.
13
Bring the mixture to a boil, then decrease the heat to low and let it simmer, covered, until the meat is tender and falls apart easily, taking approximately 1 hour and 15 minutes.
14
Add the potatoes to the pot.
15
Cook them, uncovered, until they can be easily pierced with a fork, requiring about 35 minutes.
16
Season the dish to taste with salt and pepper.
17
Serve it hot, garnished with a dollop of sour cream.