Ingredients: |
Ingredients: 1/2 cup all purpose flour
1 1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 pounds boneless, skinless, chicken breasts cut into 1 1/2 inch cubes
4 Tbs vegetable oil, divided
1 pound tomatillos (about 9), husked and quartered
2 medium onions, chopped
2 cloves garlic, chopped
2 cans (4 oz each) mild green chiles (Mexican food section)
1 tbs ground cumin
1 tsp sugar
1 cup beer 1 can (14 oz) chicken broth
5 red potatoes, diced
1/4 cup chopped cilantro
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Directions: |
Directions:Garnish with fresh chopped cilantro, sour cream, shredded Monterey jack cheese, lime wedges, diced avocado and/or hot pepper sauce (optional).
Place flour in bowl and season with 1 tsp salt and pepper. Toss chicken pieces until lightly coated. Discard remaining flour. Heat 2 tbs oil in large non-stick skillet over medium heat. Add chicken and cook until lightly browned on all sides. Transfer chicken to Dutch oven.
In small skillet, heat remaining oil. Stir in tmatillos, onions, garlic, green chilies cumin, sugar and remaining 1/2 tsp salt. Cook over medium heat, stirring often, 20 minutes or until vegetables are softened.
Transfer contents of skillet to blender or food processor. Add cilantro, beer and broth and blend until almost smooth. Pour over browned chicken pieces and stir in potatoes. Cover and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally, 1 hour or until potatoes are tender. Season to taste with salt and pepper.
Serve in shallow bowls and garnish if you like. Can be served over hot white rice also. If you prefer rice, you can leave out the potatoes. |
This recipe for Chile Verde Chicken Stew is from