Chicken Chili Verde. Good and healthy. Nice spice
In large pot, combine chicken, 4 cups water, half of onion and 2 garlic cloves. Bring to boil, reduce heat and simmer until chicken pulls apart. Skim off fat. Cool. Shred chicken and discard rest. Strain broth. Return to pot, add chicken and simmer about 10 minutes until liquid reduced by 1/3.
Preheat oven to 400. Line baking sheet with foil, toss tomatilloes, jalapenos and remaining onion and garlic with oil to coat. Roast until tender, about 20 minutes. Add chopped scallions.
Transfer tomoatillo mixture to food processor. Add 3/4 cup cilantro, cayenne, cumin and lime juice and puree till smooth. Season with s/p.
Stir puree into chicken mixture and simmer 5 minutes. Ladle into bowls and garnish with lettuce, queso fresco, avocado, sliced scallions and remaining cilantro. Serve with Lime wedges and warm cornbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (902g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 806 | ||
Calories from Fat: 446 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.5g | 66 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 186.9mg | 58 % | |
Sodium 1389.6mg | 48 % | |
Potassium 1495.9mg | 39 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 26.2g | ||
Protein 57.7g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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