Monday, November 4, 2013

Chicken Verde

So this is just an odd recipe in terms of prep.  We knew that it was a short crockpot cook time so that we couldn't have it during the work week.  So it became Sunday Dinner.  No big whoop.  But D said you had to do a lot before even getting the stuff into the crockpot.  And then you get home, there was more.

I'm not going to complain.  I really liked it.  He thought it was kind of a pain in the ass.  But whatever. There was lots of flavor. I would definitely have again. But I may have to make it.

We had with Refried Beans with Chipotle and Bacon.

Chicken Verde

Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu.

Yield: 6 servings (serving size: 1 chicken breast half, 3/4 cup sauce, and about 1 tablespoon cilantro)

5 poblano chiles (about 3/4 pound)
4 jalapeño peppers (about 4 1/2 ounces)
5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small) (used a 28 oz can because Kroger didn't have fresh)
2 cups chopped onion (1 large)
1 tablespoon sugar
5 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles, undrained
6 (8-ounce) bone-in chicken breast halves, skinned (used 10 bone-in thighs because Kroger's breasts looked scary big)
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/4 cup chopped fresh cilantro (you have to use 1/3 Cup if you want 6 servings and 1 TBSP/serving)
1/3 cup reduced-fat sour cream (optional)

1. Preheat broiler.

2. Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.

3. Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.

4. Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.

5. Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.

6. Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.

Nutritional Information
Calories: 282; Calories from fat: 0.0%; Fat: 6g; Saturated fat: 0.9g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 1.7g; Protein: 37.1g; Carbohydrate: 20.6g; Fiber: 5g; Cholesterol: 86mg; Iron: 2.4mg;Sodium: 168mg; Calcium: 55mg

Oxmoor House SEPTEMBER 2012

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