See Also: Chicken / Poultry · Cooking Club · Mexico
Chicken Verde
From Dorothy McNett's recipes at www.dorothymcnett.com. Roll up with fresh flour tortillas, cheeses, as desired.
2 tablespoons olive oil, or lard, if desired
3-4 cloves garlic, minced
2-3 boneless skinless chicken breasts, cut into small dice
1 tablespoon flour
1/2 teaspoon chili powder
1/2 to 1 cup chicken or vegetable stock
2 - 3 poblano or other green chilies, roasted and chopped (or 1 small can diced green Ortega chilies)
2 medium tomatoes, chopped
1/2 teaspoon oregano
1/8 teaspoon cumin
1/2 teaspoon fine sea salt
several grindings of peppercorns
flour tortillas
grated cheese
Heat oil and saute garlic 30 seconds. Toss the flour and chili powder into chicken and then saute several minutes to brown slightly. Blend in 1/2 cup stock and then remaining ingredients. Cook and stir about 10 minutes, or until flavors have blended and chicken is done, tasting and adding more salt, pepper, and stock as desired. Serve with flour tortillas and grated cheese.
To roast peppers...place peppers on an open flame and cook and turn until the skins turn black. Pop into a covered dish and let sweat for about 20 minutes. With fingers, peel off the skins. Slice open, remove seeds and membrane, dice and they are ready. If doing really hot peppers, be very careful . This is always best done outside instead of in the house because of the volatile pepper oils. Be careful of your hands and eyes!
Recipe created 1998-06-30.
