Fast & Delicious Chicken Chile Verde скачать в хорошем качестве

Fast & Delicious Chicken Chile Verde

Quick and easy version of this classic Mexican stew. Enjoy it with rice, chips, or on a taco or nachos. If you like this recipe, please subscribe for more recipe videos! 00:00 Intro 00:10 Salsa Verde 01:20 Prepping the Chicken 01:37 Putting the Sauce Together 01:57 Finishing Touches Salsa Verde: ½ large onion 4 garlic cloves 1 lb tomatillos 2 poblano peppers 2 serrano peppers 1 jalapeno pepper 1 cup fresh cilantro 2 lbs boneless, skinless chicken thighs 2 cans of chicken broth 2 Tbsp paprika 2 Tbsp cumin Salt and pepper to taste Clean the tomatillos by removing them from their husks and rinsing off the sticky residue. Wrap the garlic cloves in aluminum foil. Season the onion, tomatillos and peppers in salt, pepper and olive oil and grill until the skin on the peppers have blistered and the tomatillos have softened. Peel the skin off the peppers and remove the seeds from the poblanos. Place the onion, tomatillos, garlic, peppers and cilantro into a blender and blend until smooth. Season the chicken thighs with salt and pepper. Sear the thighs on high heat and set aside. Deglaze the pot with chicken broth, scraping the bottom of the pot. Stir in the salsa verde, paprika and cumin. Add the chicken thighs back into the sauce and let simmer for 30-45 minutes. Once the chicken is tender and the sauce has reduced, shred the chicken into bite sized pieces.