RisaG posted 02-12-99
* Exported from MasterCook *
Chicken Chili Verde
Recipe By : Mexican So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 whole chicken breasts -- bone-in
1 tsp. cumin seed
1 cup canned or frozen corn kernels
1 (28 oz.) can green chile enchilada sauce
1 (15 oz.) can black beans -- drained
1 cup onion -- chopped
2 cloves garlic -- minced
1 tsp. cilantro leaves, whole -- chopped
salt and pepper -- to taste
My additions:
1 tsp. ancho chile powder
1/2 tsp. chipotle chile powder
1 tsp. ground cumin
Remove all skin and visible fat from the chicken; leave the bone in. Place the chicken breasts in a large stockpot or
Dutch oven and cover with water. Bring to a rapid boil. Add the cumin seed lower the heat to medium and continue cooking uncovered for about 20 minutes.
When the chicken is tender, remove it from the stock with tongs; let cool long enough to handle. Remove the chicken from the bones; chop into small bite-size pieces. Remove half the stock and reserve.
In the remaining stock, combine the corn, enchilada sauce, beans, onions, garlic, and seasonings. Continue simmering for 35-40 minutes, or until all ingredients are tender and the chili has thickened. If it starts to get a little too dry, add a small amount at a time of the extra stock.