Chicken Verde

From: Melanie D

On Mar 2, 2009

We put the cilantro in during the last 10 minutes... we were afraid it would be cooked to death otherwise. The flavor of this is good, you just have to get past its appearance. I'd tell you what it looks like, but you'd no longer have any interest in cooking/eating if I did.

From: kitchenrookie

On Dec 10, 2008

WOW! This was absolutely easy and absolutely amazing! I omitted the red pepper, but besides that, kept it as is. I kept smelling this heavenly scent all night. It took a while, but well worth the wait.

From: ciao

On Aug 12, 2003

Oh my God, this is good! And yes, the smell while it's cooking is amazing! We had it rolled up in flour tortillas with refried beans, chopped tomato, shredded cheese, and plain yogurt, which I prefer to sour cream. It was just delicious! We had some of our leftovers with my mole sauce and it was heaven! And we still had enough chicken to put away in the freezer for another time! BTW, I used some boneless breast instead of a whole chicken. Great recipe, canarygirl! EDITED TO ADD:I had roasted 2 whole chickens, and after serving one for dinner, I decided to use the second one to make this chicken verde. Since I had no water from cooking the chicken, canarygirl suggested starting with 2-3 cups of stock. I started with 3, added my shredded chicken, and the rest of the ingredients. Also threw in a couple of chopped, seeded jalapenos. Then I used a good portion of it to make Moxie's Chilaquiles with Chicken, #67921. The rest are coveted leftovers, hehehe. A match made in heaven! Thansk cg!

From: Donna

On Jul 4, 2002

As I expected!! DELICIOUS! the smell of the house as this was cooking was worth it just for that! but the taste! a definate keeper my hubby loved this and so did I! I didn't wrap in a tortilla but instead just dipped the tortillas, this is really amazingly good and simple and I encourage everyone to try it! Thanks Canarygirl, I love this! Donna