San Antonio Chile Verde
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 16 | ounces |
tomatoes, canned
no salt added, chopped |
|
| ¾ | cup |
chicken broth
clear, ready to serve, with 1/3 less salt |
|
| 1 | tablespoon |
cumin
ground |
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | ounces |
green chili peppers, canned
whole, rinsed, drained, and coarsely chopped |
|
| 3 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
soy sauce, light
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
tomatoes, canned
no salt added, chopped |
|
| 177 | ml |
chicken broth
clear, ready to serve, with 1/3 less salt |
|
| 15 | ml |
cumin
ground |
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 231.2 | ml/g |
green chili peppers, canned
whole, rinsed, drained, and coarsely chopped |
|
| 45 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
soy sauce, light
|
|
Directions
Sauté onion and garlic in hot oil in large saucepan or Dutch oven until soft.
Stir in next 3 ingredients.
Arrange chicken, skin side down, in liquid.
Cover and simmer 35 minutes, or until chicken is tender.
Remove pan fro heat.
Remove chicken; cool.
Shred chicken, discarding skin and bones.
Return chicken to pan; stir in remaining 3 ingredients.
Heat to serving temperature.
