Créé avec l’IA
Chicken Chile Verde
Ingrédients
4 Portions
- boneless chicken thighs1 1/2 pounds
- Saltto taste
- black pepperto taste
- olive oil1 tablespoon
- large onion, chopped1
- garlic, minced3 cloves
- tomatillos, husked and chopped1 pound
- green bell pepper, chopped1
- serrano chiles, seeded and minced2
- fresh cilantro, chopped1/2 cup
- chicken stock2 cups
- ground coriander1 teaspoon
- dried oregano1 teaspoon
Instructions
- 1
Season the chicken thighs with salt and pepper to taste.
- 2
Heat the olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and brown them on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- 3
In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 4
Stir in the chopped tomatillos, chopped green bell pepper, and minced serrano chiles. Cook for about 5-7 minutes, or until the vegetables start to soften.
- 5
Return the chicken to the pot and add the chopped fresh cilantro, chicken stock, ground coriander, and dried oregano. Bring the mixture to a simmer.
- 6
Reduce the heat to low, cover the pot, and let the dish simmer for about 25-30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 7
Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot.
