CHICKEN CHILE VERDE
2 pounds skinless, boneless chicken, breasts and/or thighs
1 batch Fire Roasted Salsa Verde
1 large tomato chopped
1/3 cup chopped cilantro
3/4 cup sour cream, divided
3/4-1 cup shredded Monterey Jack cheese
- Spray casserole dish with NON-STICK cooking spray
- Lay chicken pieces in bottom.
- Generously salt and pepper chicken.
- Cover with Fire Roasted Salsa Verde
- Place a generous dollop of sour cream on top of each chicken piece.
- Cover with grated Monterey Jack cheese.
- Sprinkle with diced tomatoes and chopped cilantro.
- Bake 45 minutes at 350°.
Fire Roasted Salsa Verde
My Source for awesome homemade verde sauce is Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at NIBBLE ME THIS. He adapted this from Steven Raichlen’s Planet Barbecue!
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
- Get your grill cooking at about 450f.
- Place the peppers and tomatillos on and sear them until all sides are blackened.
- This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes.
- Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat.
- Skin, seed, and dice the peppers.
- Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor.
- Quarter the grilled onions.
- Place them all in a food processor and pulse them until you get a salsa like texture.
- Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring.
- Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together.
- Season with salt and pepper to your taste.