Chile verde (with chicken). The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick. I serve it with brown rice, avocado, Greek yogurt, a,d sometimes sliced radishes.

This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker. You can cook Chile verde (with chicken) using 8 ingredients and 1 steps. Here is how you cook that.

Ingredients of Chile verde (with chicken)

1. Prepare 1 can of herdez verde salsa.
2. You need 1 can of pinto beans.
3. You need 2/3 of boneless skinless chicken breast.
4. You need 1 of onion.
5. You need 1 of jalapeño.
6. Prepare 1 of Serrano pepper.
7. It's 1 can of (small) chicken broth.
8. It's 1 can of green chiles.

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow. I loved the quick chile verde sauce.

Chile verde (with chicken) instructions

1. Chop onion, peppers, and put in crock pot. Add the rest of the ingredients and cook on high for 3/4 hours or until chicken is cooked all the way through..

I used a mini food processor instead of a blender. The leftover sauce was a great topping for all things Mexican, from. This chicken chili verde recipe is not only loaded with protein and nutrients, it is a rich and comforting stew that leaves you satisfied without feeling stuffed. The base for chile verde is a roasted tomatillo and chile sauce called salsa verde. Salsa verde ingredients typically include chicken broth.