Chile Verde Shredded Chicken Recipe – Learn under Expert Guide: Have you been looking for a recipe that is not only delicious but also simple to prepare and will leave your taste senses in awe? Your search is over since you have found Chile Verde Shredded Chicken!
Chile Verde Shredded Chicken Recipe – Learn under Expert Guide
This recipe, which is bursting with tastes and filled with vitamins, is sure to be a hit with any meal since it will take it to the next level. We will provide you with some useful advice and insights into the nutritional benefits of this scrumptious dish, as well as lead you through the step-by-step process of cooking this dish in this blog article.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 1 cup chicken broth
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
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Introduction
Salt and pepper should be applied to both sides of the chicken breasts or thighs before cooking. The olive oil should be heated over medium-high heat in a Dutch oven or a large nonstick skillet.
After adding the chicken that has been seasoned, grill it for around three to four minutes on each side until it is browned. Put the chicken in a separate bowl after removing it from the skillet.
In the same skillet, add diced onions and sauté them for about three to four minutes, or until they become translucent.
Mix in the minced garlic and continue to cook for one more minute while stirring frequently to avoid the garlic from burning.
Green chilies that have been diced, chicken stock, salsa verde, ground cumin, and dry oregano should be stirred in. The mixture should be brought to a simmer.
After the chicken has been browned, place it back into the skillet and cover it with the sauce. In a saucepan set over medium-low heat, cover and let it simmer for twenty to twenty-five minutes, or until the chicken is cooked through and soft.
Remove the chicken from the skillet once it has reached the desired level of doneness, and then shred it using two forks.
The shredded chicken should be returned to the skillet, and the mixture should be allowed to simmer for an additional five to ten minutes so that the flavors can combine.
Just before serving, garnish with cilantro that has been freshly chopped.
Tips for success
You can marinate the chicken in the salsa verde mixture for a few hours or overnight before cooking it. This will give the chicken an additional layer of flavor.
During the process of browning the chicken, do not rush its cooking. This gives the meal a more complex flavor profile.
Feel free to alter the amount of salsa verde and sliced green chilies to achieve the desired level of spiciness according to your preferences.
In the refrigerator, leftovers can be kept for up to three days if they are placed in an airtight container. Alternatively, they can be frozen for extended preservation.
Nutrition
- Serving:Â 1Serving (about 1/2 cup)
- Calories:Â 272kcal
- Carbohydrates:Â 6g
- Protein:Â 29g
- Fat:Â 14g
- Saturated Fat:Â 4g
- Polyunsaturated Fat:Â 5g
- Cholesterol:Â 87mg
- Sodium:Â 399mg
- Fiber:Â 1g
- Sugar:Â 2g