The Recipe
Chicken Verde
COOK TIME : a few secondsPREP TIME : a few seconds
By Oxmoor HouseFrom Myrecipes
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Ingredients
DESCRIPTION
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.
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)
DIRECTIONS
NUTRITION
| Calories | 282 | 14% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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