1. In a large skillet, heat canola oil over medium high heat. Add chicken thigh meat and sear until golden brown.
2. Reduce heat to medium. Add onions and garlic and saute until onions are translucent. Add diced green chilies and oregano. Saute briefly.
3. Add tomatillo puree and remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes or until thickened like chili.
4. Serve 1 cup Green Chili Chicken with 2 corn tortillas.
Roasted Tomatillo Puree:
1114 pounds tomatillos (14-16 average-sized tomatillos), paper removed
Preheat oven to 400°. Lightly coat a baking sheet with canola oil spray.
Place whole tomatillos on the sheet
and lightly spray again. Roast for 15 minutes or until skins are lightly
browned and tomatillos are soft. Place in a blender container and puree.
Makes 6 (1 cup) servings, each containing approximately: 335 calories
12 gm. carbohydrate
121 mg. cholesterol
38 gm. protein
339 mg. sodium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 40 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 3.2mg||1 %|
|Sodium 381.1mg||13 %|
|Potassium 233.4mg||6 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 25.8g|
|Protein 6g||9 %|
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: 177
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