Ingredients
6
6 servings
- •1 whole chicken, cut into 6 pieces
- •salt and freshly ground black pepper
- •1 tablespoon vegetable oil
- •8 tomatillos, husked and quartered
- •2 fresh jalapeno peppers, chopped
- •6 cloves garlic
- •0.5 bunch cilantro
- •3 cups chicken stock
- •1 tablespoon vegetable oil
- •1 onion, diced
- •2 tablespoons ground cumin
- •2 teaspoons dried oregano
- •1 bay leaf
- •1.5 pounds potatoes, peeled and cubed
- •salt and freshly ground black pepper to taste
- •0.5 cup sour cream, for garnish
Instructions
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutritional Facts
Per 6 servings
- Calories: 441
- Carbohydrate: 30g
- Fat: 25g
- Fiber: 5g
- Protein: 26g
- Sugar: 5g
Related Recipes
Creamy White Chicken Chili with Salsa Verde
Salsa Verde Chicken Stew
Instant Pot® Chile Verde
Chicken 65
Chicken Chilaquiles Verdes
Goan Chicken Cafreal
One-Pot White Chicken Chili
Chile Chicken Chili
Spicy White Chili with Chicken
Spicy Orange Chicken
Instant Pot® Colorado Chile Verde
