Charred Chile Verde Chicken

Prep:25minCook:4h 30min

Chile verde is a Mexican green chile sauce made with tomatillos, garlic, and hot peppers. Here, the cause is poured over chicken quarters and infuses then with a sweet spice as the dish slowly cooks. Don't skip charring the vegetables--it's key to opening up their bold flavors and giving the cause its iconic dark green color. Garnish with thinly sliced jalapeno chiles and fresh thyme sprigs, if desired.

Updated at: Thu, 17 Aug 2023 00:03:03 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories714.2 kcal (36%)

Total Fat10.3 g (15%)

Carbs85.1 g (33%)

Sugars5.6 g (6%)

Protein65.8 g (132%)

Sodium492.3 mg (25%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbstomatillos

½ cupunsalted chicken stock

2 Tbspfresh oregano leaves

¾ tspkosher salt

1 tspground cumin

½ tspblack pepper

2.25 lbsboneless skinless chicken breast

2 cupswhite rice

cooked

Instructions

Step 1

Preheat broiler with oven rack 6 inches from heat. Line a rimmed backing sheet with aluminum foil. Lightly coat foil with cooking spray.

cooking spray

Step 2

Place tomatillos, garlic, poblano, jalapeno, and onion quarters on prepared pan; broil until well charred and blistered, 8 to 10 minutes, turning vegetables halfway through. Process charred vegetables, any pan juices, stock, oregano, salt, cumin, and pepper in a blender until smooth, about 2 minutes.

tomatillos1 lbs

garlic cloves3

poblano1

jalapeno chile1

white onion1

unsalted chicken stock½ cup

fresh oregano leaves2 Tbsp

kosher salt¾ tsp

ground cumin1 tsp

black pepper½ tsp

Step 3

Coat a 5- to 6-quart slow cooker with cooking spray, and add chicken; pour tomatillo mixture over chicken. Cover and cook on low until chicken is tender, about 4 hours. Serve chicken and tomatillo mixture over rice.

cooking spray