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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (421g) Recipe makes 8 servings |
||
| Calories 321 | ||
| Calories from Fat 163 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 274mg | 11% | |
| Potassium 695mg | 19% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 8.0g | ||
| Protein 24.5g | 49% | |
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Ingredients
- 1 whole chicken
- 2 onions (1 halved, 1 chopped)
- 1 red pepper, finely chopped
- 3-4 cloves garlic
- 1 tablespoon cumin seed
- 1 bunch cilantro (about 3/4 cup chopped)
- 2 cans green chilies
- salt and pepper
- 1 quart water (about)
- 1 cup canned or jarred tomatillo salsa
Directions
1
In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.2
Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.3
Remove chicken, and allow to cool enough to handle.4
Strain stock, and discard veggies, reserving the stock in the same pot.5
When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.6
Add meat to soup pot.7
Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.8
Serve in burritos with rice, beans, cheese, sour cream and guacamole.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
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: 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
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