Chicken Chile Verde
Servings 8 people
Ingredients
Sauce
- 750 g tomatillos
- 2 poblano peppers or 1 green pepper + 2 jalapenos
- 2 serano chillies or 2 green chillies
- 1 onion quartered
- 3 cloves garlic peeled
- 10 g coriander fresh
- 1 tsp ground cumin
- 0.5 tsp Mexican oregano
- 150 ml chicken stock
Chicken
- 800 g boneless chicken thighs 2cm pieces
- 1 tbsp sunflower oil
- 1 tsp salt
Instructions
- Pre-heat the oven to 220°C (fan). Add the tomatillos, peppers, chillies, garlic and onion to a baking pan. Roast in the oven for 15 minutes until the skins are blistered and starting to char.
- Once roasted allow to cool slightly and then add to a blender along with the remaining coriander, cumin, oregano and chicken stock. Blend until smooth.
- Heat the oil in a pan and add the chicken chunks. Cook on a medium heat for 5 minutes until browned all over. Add the blended sauce and the salt, turn the heat down to low, cover with a lid and simmer for 30 minutes until the chicken is fully cooked and tender.
