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Chicken Chili Verde with Sopaipillas and Honey

February 12, 2010

Chicken Chili Verde

Cookbooks are such a fascination for me. When out at a local bookstore you can generally find me nose deep in the cookbook aisle.

My first requirement for a good cookbook is all about the color pictures. It might be a fantastic book, but without pictures there’s no life to the food and thus, no inspiration for me to try the recipe.

I also tend to judge the book by the first recipe I try. Okay, maybe the second. If the first or second recipe is great, there is a good chance the rest of the book is great as well. Six or seven good recipes and the book goes on my list to purchase as gifts for family members who share my love of cooking.

The same principals holds true for cooking magazines. One that I’m really loving right now is “Cuisine at Home”. I’ve been cooking from their magazines for several years and they have yet to let me down! Great pictures, easy-to-follow instructions and wonderful results.

This Christmas, my daughter-in-law gave me their Slow Cooker book which had a recipe for Chicken Chili Verde. After glancing through the ingredients and drinking in the beautiful colors of the picture with the recipe, I knew I had to try it.

Its warm southwest flavors are perfect for supper on a cold winter’s evening, and the addition of warm sopaipillas filled with honey make it the perfect meal.

The recipe is great as is but I found the amount of fresh lime juice it called for could be debatable for some. Also it can be made vegetarian by using Fry Chik after the cooking is complete and substituting McKay’s Chicken Seasoning broth for the chicken broth called for.

Note: This recipe and commentary has appeared in the Columbia Daily Tribune’s Food Section, Wednesday, February3, 2010 which is available on the web. All Photos by Gerik Parmele

Photo by Gerik Parmele

Sopaipillas and Honey

Chicken Chili Verde

3 Poblano Chilis, roasted, peeled, seeded and chopped
1 1/2 pounds Tomatillos, chopped (about 7)
1 Onion, chopped
1 cup Cilantro, chopped and divided
2 T. Garlic, minced
1 1/2 tsp. Cumin, ground
1 tsp. Kosher Salt
1 tsp. Sugar
1 pound Chicken Breast, bone in, skin removed, seasoned with kosher salt and pepper
1 1/2 cups low sodium Chicken Broth
2 T. Lime juice, fresh
6 ounces Queso Fresco Cheese

Roast poblanos over a gas burner until blackened (broil in the oven works too). Transfer poblanos to a bowl; cover with plastic wrap. When poblanos are cool enough to handle, remove skin and seeds. Chop

Remove the papery outer husks from the tomatillos. Rinse the fruit well, then chop it. Layer poblanos, tomatillos, onion, 1/2 cup cilantro, garlic, cumin, salt and sugar in a 4-6 qt. slow cooker. Place chicken on top, meaty side down; add broth. Cover; cook until chicken is tender on low heat setting for 4-5 hours.

Remove chicken from slow cooker; allow it to cool slightly. Shred meat, discarding bones. Add chicken, lime juice, and remaining 1/2 cup cilantro to the slow cooker. Turn slow cooker to high heat setting; cook 10 minutes. Serve chili with crumbled cheese.

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One Comment leave one →
  1. Chelle permalink*
    February 16, 2010 2:49 am

    I seriously can’t even begin to explain how much I want sopapillias right now.

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