My Mother-in-law blessed me with her recipe for Chile Verde...traditionally made with succulent pork shoulder...and I decided to make a little twist to it by using chicken breast instead. I was thinking more less prep time and about my waistline...okay, it was more about all of the prep time.
Chile Verde Con Pollo
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 4-6
Ingredients:
3 Chicken Breasts, bonless & skinless
2 Tbsp. Canola Oil
1/4-1/2 Whole Yellow Onion, diced
3 Garlic Cloves
1 – 4 oz. can Green Chiles, whole or diced
1/4 tsp. Sea Salt
1/2 tsp. Black Pepper, ground
1 to 1 1/2 cup Water
2 Tbsp. Flour
Directions:
Cube chicken breasts into 1 inch cubes. Set aside.
Over medium high heat, add canola oil to a non-stick skillet. When oil begins to ripple, add chicken and spread over the bottom of the skillet.
Smash and peel garlic cloves. Mince or use a garlic press and add to the chicken. Allow the garlic to sit on top of the chicken.
Chop onion. Add onions to skillet and allow to sit on top of chicken and garlic.
Slice and chop green chiles (if whole) and add to skillet.
Season with salt & pepper. Stir. Reduce heat to medium and allow to simmer for 5 minutes.
Add water, cover and simmer for another 5 minutes.
Remove 2-3 tablespoons of the juices and place in a heat proof bowl or measuring cup. Add flour and mix until there are no lumps remaining.
Return liquid to skillet and stir. Cover and allow to simmer 8-10 minutes.
Taste and adjust seasoning (salt & pepper) if necessary.
Serve alone or with tortilla chips & Enjoy.
