Free Recipe, Mediterranean One-Pot
Chicken Chili Verde
Makes 6 servings
Spice up your dinner with Chicken Chili Verde! Tender chicken simmers in a zesty green sauce packed with tangy tomatillos and flavorful spices. It’s a hearty, bold dish that’ll keep you coming back for more!
INGREDIENTS
2 cups frozen corn kernels (about 12 ounces)
2 cups chopped spinach (about 2 ounces)
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 (15 ounce) cans no-salt added pinto beans, rinsed, divided
1 tablespoon canola oil
2 cups chopped yellow onion (1 medium)
2 cups chopped poblano peppers (2 large)
5 cloves garlic, chopped (about 1 1/2 tablespoons)
4 cups unsalted chicken stock
1 ½ cups prepared salsa verde
½ teaspoon salt
1 ½ cups coarsely chopped fresh cilantro
6 tablespoons sour cream
INSTRUCTIONS
1. Use a potato masher or whisk to mash 1 cup of beans in a small bowl. In a large, heavy pot, heat the oil over high heat. Add the chicken and cook for about 4 to 5 minutes, turning it over every now and then, until it’s cooked.
2. Add the onion, poblanos, and garlic and stir them in. Cook for about 4 to 5 minutes, or until the onion is clear and soft.
3. Add the rest of the whole beans, the mashed beans, the stock, the salsa, and the salt. Once it starts to boil, lower the heat to medium and let it cook for about 3 minutes, or until the chicken is fully cooked.
4. Add the corn, spinach, and parsley and mix them in. Cook for about one minute, until the spinach wilts. Put sour cream on top before serving.
