Chicken Chili Verde + Enchiladas Verde
each recipe serves 2
These recipes are a real bang for your buck. The chili gets cooked first and eaten with all sorts of delicious toppings like avocado, yogurt, crispy chicken skin, rice and cheese. Then the chicken and sauce thats leftover gets transformed into super satisfying enchiladas, topped with cheese and baked until gooey. It may seem like there are a lot of steps, but once you read through the recipe, you’ll see that this is a perfect Sunday into Monday dinner situation. Even if you buy a whole chicken that is already packaged, you can ask the person working behind the butcher counter to cut it into 8 pieces for you… make sure you tell them to include the leftover backbone and any scraps! When I buy and cook a whole chicken I always work making a batch of stock into there. If you wanted you could even do this before you start cooking, so you have the stock to cook with! Use the backbone and the wings as your stock base, throw in half an onion, a few garlic cloves and a carrot if you have. I’ve included a simple recipe for stock at the end of this recipe. I recommend you read though the recipe once before you begin, so you can get a real lay of the land. Scroll to the end for a shopping list!
Chicken Chili Verde Ingredients:
1 whole chicken, cut into 8 pieces (if they give you the back bone, save it for making stock, recipe at the end)
1 pound tomatillos, husks removed
1 large white onion, peeled and quartered (1 quarter reserved for enchiladas)
5 garlic cloves
4 jalapeños, 2 left whole (1 if you don't like spicy) and 2 seeded
3 poblano peppers, stem and seeds removed
1 medium bunch cilantro, any root ends trimmed (hold back about 1/4 bunch for garnish)
6 cups chicken stock, ideally homemade
2 tablespoons chicken fat or avocado oil
1 tablespoon cumin seeds, lightly ground or 1 teaspoon ground cumin
2 tablespoons kosher salt
full fat greek yogurt or sour cream
crumbled ueso fresco or fresh mozzarella
cooked white rice
Dutch oven or other heavy bottomed pot
Blender or immersion blender
Rimmed baking sheet
Remove the skin from all the pieces, you can leave the skin on the wings or set the wings aside for making stock. Transfer the chicken pieces to a plate and reserve in the refrigerator. Lay the chicken skin in an even layer in the bottom of a dutch oven. Turn the heat to low and cook the skin, flipping every few minutes, until the skin becomes very crispy and there is about 2 tablespoons of rendered fat at the bottom of the pot. This will take about 30 minutes. This step is optional, but you can prep the rest of the recipe while it cooks, and you end up with super flavorful fat to cook with and crispy skin to garnish the chili with. Remove the skin, transfer to a plate and set aside.
Meanwhile, turn the broiler to high. Place the tomatillos, 3 quarters of the onion, garlic, jalapeños, and poblanos on a rimmed baking sheet. Broil until everything has a nice char on the top. Remove the pan from the oven and carefully transfer everything to the blender. Note: if you want to use an immersion blender place everything (including the cilantro) in the dutch oven with the chicken stock after you heat the cumin seeds in the oil, cook for a few minutes to get everything soft then blend.
Add 1 cup of the chicken stock and the cilantro to the blender. Place a dish towel on the top of the blender, and puree until smooth. Set aside.
Heat the fat, or avocado oil, in the pot over medium high heat and add the cumin. Once the cumin is sizzling, carefully add the pureed sauce. Bring to a simmer and add the salt, remaining chicken stock, and the chicken pieces. Simmer with the lid on for 35 minutes, until the meat comes away from the bone easily.
Transfer the chicken to a plate. Reserve one breast, one thigh and 4 cups of the sauce for the enchiladas. Shred the remaining meat, discarding the bones (or saving for stock). Add the meat back into the pan and simmer uncovered for 10 more minutes.
Ladle the chili into bowls and top with any desired toppings before serving.
Chicken Enchiladas Verde Ingredients:
8 corn tortillas
reserved chicken meat, shredded
1/4 of a white onion, finely chopped
1 jalapeno, seeded and finely chopped
1/4 cup full fat greek yogurt or sour cream
3/4 cup crumbled queso fresco or mozzarella
1/2 teaspoon salt
4 cups reserved chili verde
4 tablespoons avocado oil, divided
more yogurt or sour cream
Preheat the oven to 425 degrees.
In a medium skillet, heat 2 tablespoons of avocado oil over medium high heat. Add the onion and jalapeño and cook for 2-3 minutes, tossing often, until both are soft. Transfer to a large bowl and add the shredded chicken, yogurt, 1/4 cup of the cheese and salt. Mix well and set aside.
Wipe the same skillet out to heat the tortillas up. Drizzle a little of the remaining oil in the pan and heat over medium high heat. Lay a sheet of foil on a baking sheet and set aside. Once the pan is hot, place 1 tortilla in. Cook for 10 seconds on each side and transfer to the foil, wrapping it up. Repeat with all the tortillas, keeping them wrapped as you go.
Pour 2 cups of the chili verde into the bottom of a baking dish. Place TK cups of the chicken mixture on a tortilla, roll up tight and place seam side down into the baking dish. Repeat with all the tortillas, pour over the remaining sauce and top with the remaining cheese. Bake uncovered for 15-20 minutes until the cheese is melted.
Garnish with extra cilantro and serve with sliced avocado, yogurt or sour cream, and lime wedges on the side.
Easy Chicken Stock
any amount of chicken bones. this can also be the bones from after you shred the meat.
1/2 an onion or 1 shallot
2-3 garlic cloves (no need to even peel)
a carrot, if you have
Place everything in a pot and cover with water by 1 inch. Bring to a simmer and cook for at least 2 hours or up to 8 hours. Strain the liquid form the solids and voila! you’ve got stock.
Note: If you only cook the stock for around 2 hours, but you need to use it to cook with, you can strain it and then re-boil all the bones and vegetables.
1 whole chicken, cut into 8 pieces (ask the butcher to cut it up for you)
1 large white onion
3 poblano peppers
1 bunch cilantro
5-7 cloves of garlic (7 if making stock)
1 carrot (if making stock)
6 cups chicken stock
8 corn tortillas
cumin seeds or ground cumin
avocado oil (or some other neutral oil)
full fat greek yogurt or sour cream
queso fresco or mozzarella or white cheddar (about 1 cup crumbled)