Best Chicken And Rice Chile Verde Recipes

CHICKEN AND RICE CHILE VERDE

Chicken and Rice Chile Verde image

Make and share this Chicken and Rice Chile Verde recipe from Food.com.

Provided by Pinay0618

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 chicken bouillon cube
vegetable oil cooking spray
4 large chicken thighs, about 1 1/2 pounds
1 medium onion, chopped
1 garlic clove, minced
3/4 cup calrose rice
1 (4 ounce) can diced green chilies
1/2 teaspoon oregano, crumbled
1 cup frozen green pea, thawed
1/4 cup monterey jack cheese, shredded

Steps:

Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.

Nutrition Facts : Calories 431.4, Fat 17.1, SaturatedFat 5.5, Cholesterol 85.4, Sodium 757.2, Carbohydrate 43.3, Fiber 4.9, Sugar 5.6, Protein 24.7

CHICKEN CHILE VERDE

Chicken Chile Verde image

During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 2h45m

Yield 6

Number Of Ingredients 16

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
½ 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 ½ pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
½ cup sour cream, for garnish

Steps:

Season chicken pieces with salt and black pepper on all sides.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
Season with salt and pepper to taste; serve garnished with sour cream.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g