chicken-chile-verde

Note: If you use a regular blender to puree the chile verde, make sure you take the center stopper out of the lid and hold a clean, folded kitchen towel over the hole. If you don't do this, as soon as you push the button the heat from the mixture will force the lid off and you'll have green stuff all over your kitchen. Believe me. I know.

Chicken Chile Verde

printable recipe

Makes 8 servings (1 cup Chile Verde, 1/2 cup rice, 3 tbl beans; 7 Weight Watchers Point+ points)

1 32-oz carton (4 cups) chicken broth, divided

1 medium onion, cut into 1-inch pieces

3 large poblano peppers, seeded, cut into 1-inch pieces

2-3 large jalapeno peppers, seeded and membranes removed, cut into 1-inch pieces

3/4 pound tomatillos, husks removed and rinsed, cut into 8 pieces each

3 cloves garlic, peeled and halved

1 1/2 teaspoon kosher salt

1/4 cup all-purpose flour

3/4 cup (lightly packed) fresh cilantro, leaves and tender stems

3 cups cooked, shredded chicken

4 cups hot cooked rice

1 15-oz can white beans, drained and rinsed

Shredded sharp white cheddar cheese

1. In a large pot, combine 3 1/2 cups chicken broth, onion, poblano and jalapeno peppers, tomatillos, garlic, and salt. Bring to a boil, then reduce the heat to maintain a simmer, and cook, partially covered and stirring occasionally, until the vegetables are tender, 15-20 minutes. Remove from the heat.

2. In a small bowl, mix the remaining 1/2 cup chicken broth and 1/4 cup flour together until smooth; set aside. Using an immersion blender (or in batches in a regular blender--see note above) puree the vegetable mixture directly in the pot until smooth. Add the flour mixture and cilantro, and blend until well incorporated.

3. Put the pot back on medium heat and cook, stirring often, until slightly thickened, 5-8 minutes. Stir in the chicken and heat through. Serve over hot rice and white beads, and top with shredded white cheddar. Enjoy!

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