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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

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

Ingredients

  • 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)
  • 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
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup reduced-fat sour cream (optional)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Chicken Verde recipe

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