Description
Gluten-Free Chicken Chile Verde.
Ingredients
- 454 grams Tomatillos, Husks Removed
- 2 whole Jalapeno Peppers
- 1 Tablespoon Olive Oil
- 454 grams Boneless, Skinless Chicken Thighs
- 1 whole Medium Yellow Onion, Diced
- 2 cloves Medium-size Garlic, Minced
- ½ teaspoons Ground Cumin
- 3 cups Chicken Or Vegetable Stock
- ¼ cups Cornstarch
- 2 Tablespoons Chopped Cilantro
- 1 Tablespoon Freshly Squeezed Lime Juice
- 1 Tablespoon Greek Yogurt, Or Sour Cream, For Serving
- Sea Salt, to taste
Preparation
Preheat the oven to 425 F.
Score the tomatillos (i.e. cut a small slit in the bottom of each). Arrange them along with the jalapenos on a parchment-lined baking sheet. Roast in the oven, turning once at 15 minutes in, until charred and soft. This will take about 30 minutes. Set aside to cool.
Meanwhile, make the stew: In a large Dutch oven or stock pot over medium-high heat, heat the olive oil. Season the chicken with sea salt, put it into the pot in an even layer and sear over high heat until nicely browned, about 4 minutes on each side. Remove to a plate.
Add the onions into the pan and sauté until translucent, scraping up any brown bits that formed on the bottom. This will take about 5 minutes. Add the garlic, cumin, and 1 teaspoon sea salt. Cook one minute more. Arrange the chicken in the bottom of the pot.
Remove the skins from the jalapenos and add them into the pot with the chicken along with the tomatillos.
In a small mixing bowl, whisk together the cornstarch and ½ cup of stock until dissolved. Add this “slurry” to the pot along with the remaining stock. Bring to a boil, reduce the heat, and simmer until the sauce has thickened, about 20 minutes.
Remove the chicken to a plate or cutting board and shred.
Puree the sauce with an immersion or stand blender until semi-smooth. Return the chicken to the pot with the sauce and add the cilantro and lime juice. Taste for seasoning.
Serve the chicken chile verde over brown rice or quinoa with a dollop of Greek yogurt or sour cream.
