Chicken Chile Verde con Rajas

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Chicken Chile Verde con Rajas

Chicken Chile Verde con Rajas is an easy tasty dish with a Mexican flair. Low in calories and rich with heart-healthy fats and dietary fiber.

Chicken Chile Verde con Rajas

Ingredients

  • For the Chicken Chile Verde

  • 12 tomatillos, peeled and washed
  • 1 white onion, cut into wedges
  • 2 – 3 Serrano chilies, seeded and chopped
  • 4 large garlic cloves, chopped
  • 1 pound boneless, skinless chicken thigh meat, cut into 1” cubes
  • Salt and freshly ground pepper
  • 1 (15 ounce) can hominy, drained
  • 1 tablespoon grapeseed or vegetable oil
  • 1 bunch cilantro, chopped
  • For the Rajas

  • 2 tablespoons grapeseed or vegetable oil
  • 3 pasilla chilies, halved, stemmed, seeded and sliced
  • 1 white onion, halved and sliced
  • 2 large garlic cloves, sliced
  • Pinch of salt and freshly ground pepper
  • Lime Wedges
  • Corn or flour tortillas

Method

Step 1

Place the tomatillos and onion wedges on a preheated grill or stove top grill and char on all sides. Cool slightly, then place in a food processor along with the Serrano chilies and garlic; pulse until smooth. Season the chicken meat with salt and pepper; heat a large heavy pot over medium high heat; add the oil and when hot, add the chicken (in batches if necessary) and lightly brown the meat. Add the tomatillo sauce; stir well, reduce heat to low; cover and simmer until the chicken is tender about 30 – 45 minutes. Add the hominy, simmer 5 minutes, add the cilantro and simmer 5 minutes more. Taste and adjust seasonings.

Step 2

Meanwhile; heat a sauté pan or cast-iron skillet over high- heat; when hot add the oil, chilies, and onions; sauté until slightly charred and very soft; add the garlic and sauté a few minutes more. Season with salt and pepper.

Step 3

To serve: Spoon the Chicken Chile Verde into a bowl; top with the rajas. Serve with Lime wedges and tortillas.

 

The Story Behind Chicken Chile Verde con Rojas

A printer-friendly recipe card can be found at the bottom of this post

I saw this recipe for Chicken Chile Verde con Rajas (Green Chicken Chili with Sautéed Peppers) being made by Chef Eric Lee, who was then a contender for the next Iron Chef, at a cooking demonstration that is sponsored by one of our local radio stations.

 

Chicken Chile Verde con Rajas
 

I’m not really sure how a live cooking show plays out on the radio, but we to go to G & G Market’s demo kitchen and watch it live was a lot of fun … and good eats.  

Yes, once they are done making it, they serve it up for our dining pleasure.  The hard part is sitting there, smelling all the wonderful smells and waiting; and of course, thinking how I could improve it for myself.

Chef Lee, was, at the time, a finalist for the Next Iron Chef, and he shared this recipe with us

Chef Lee, while he didn’t win the Iron Chef Competition, supplied us with a delicious recipe for Chicken Chile Verde con Rajas, or Green Chicken Chile with strips of pasilla chilies and onions. Chef Lee’s recipe had added mushrooms and 3 ounces of cream. While con rajas literal translation is pasilla peppers and onions sautéed together then simmered in cream, I forgot the cream so mine is not “authentic”.  

And as you might know by now, I am not a fan of mushrooms, but my husband is.  So when I decided to make this dish for him, I bought the mushrooms and figured I’d do the pick out and set aside move I do so well.  When I told him of my plan, he said he didn’t think mushrooms belonged; seemed a disconnect to the flavors of the dish, so I happily omitted them. I didn’t miss either the mushrooms or the cream one iota.

 

Complete step by step instructions here on my video

 
 
 Tomatillos are not unripe tomatoes, they are a member of the nightshade family, related to cape gooseberries and have a tart flavor.  Not good raw, except when pulsed into salsa, but even then, I think they are better when roasted.
 
A plate of Chicken Chile Verde con Rajas.
 

Chicken Chile Verde con Rajas served with Cara’s Mexican Style Broken Rice

 
 
Yield: 4 servings

Chicken Chile Verde con Rajas

A plate of Chicken Chile Verde con Rajas.

Chicken Chile Verde con Rajas is an easy tasty dish with a Mexican flair. Low in calories and rich with heart-healthy fats and dietary fiber.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • For the Chicken Chile Verde
  • 12 tomatillos, peeled and washed
  • 1 white onion, cut into wedges
  • 2 – 3 Serrano chilies, seeded and chopped
  • 4 large garlic cloves, chopped
  • 1 pound boneless, skinless chicken thigh meat, cut into 1” cubes
  • Salt and freshly ground pepper
  • 1 (15 ounce) can hominy, drained
  • 1 tablespoon grapeseed or vegetable oil
  • 1 bunch cilantro, chopped
  • For the Rajas
  • 2 tablespoons grapeseed or vegetable oil
  • 3 pasilla chilies, halved, stemmed, seeded and sliced
  • 1 white onion, halved and sliced
  • 2 large garlic cloves, sliced
  • Pinch of salt and freshly ground pepper
  • Lime Wedges
  • Corn or flour tortillas

Instructions

Step 1

Place the tomatillos and onion wedges on a preheated grill or stovetop grill and char on all sides. Cool slightly, then place in a food processor along with the Serrano chilies and garlic; pulse until smooth. Season the chicken meat with salt and pepper; heat a large heavy pot over medium-high heat; add the oil and when hot, add the chicken (in batches if necessary) and lightly brown the meat. Add the tomatillo sauce; stir well, reduce heat to low; cover and simmer until the chicken is tender about 30 – 45 minutes. Add the hominy, simmer 5 minutes, add the cilantro and simmer 5 minutes more. Taste and adjust seasonings.

Step 2

Meanwhile; heat a sauté pan or cast-iron skillet over high heat; when hot add the oil, chilies, and onions; sauté until slightly charred and very soft; add the garlic and sauté a few minutes more. Season with salt and pepper.

Step 3

To serve: Spoon the Chicken Chile Verde into a bowl; top with the rajas. Serve with lime wedges and tortillas.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 306Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 789mgCarbohydrates: 32gFiber: 6gProtein: 12g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    306
  • Fat
    15g (2g Sat, 8g Mono, 4g Poly)
  • Protein
    12g
  • Carbohydrate
    32g
  • Dietary Fiber
    6g
  • Cholesterol
    27mg
  • Sodium
    789mg
  • Provided for your nutritional information but may not be 100% balls on accurate

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