A crunchy green salad or some fresh fruit would be a good counter balance to the chili for a light lunch.Russet or Sweet Potatoes would work well. A starchy vegetable like a baked potato would be great with this chili.For this Verde Chili, consider looking for a Jalapeno Cornbread. Cornbread is a staple side dish with chili.Finally, roll the fruit between your hand and a counter or table top to loosen the fibers & make it easier to juice. Then when you need to juice or zest a lemon or lime, hold under lukewarm running water or microwave in 30 second increments until thawed. Wash, dry, & freeze the fruits when you buy them (keep them whole). Did you know you can freeze citrus fruits whole to juice & zest later?īuy your lemons & limes in bulk, & even oranges too if you juice them often. All of the ingredients are freezer friendly and shelf stable so it’s easy to keep what you need on hand.įoodie Tip! I just mentioned that all ingredients for this recipe are freezer friendly or shelf table … but you may have noticed the recipe calls for 1 lime. I’ve also used this as a ‘back pocket’ recipe for when I don’t have anything else planned to cook. The Instant Pot is a great option when you’re short on time or you forgot to thaw your chicken. I love using a crock pot when I can for this recipe because the house ends up smelling delicious all day long. You can cook the chili on low for 8 hours or on high for 4 hours. The only difference is that with an Instant Pot, you can put the chicken in while it’s still frozen.įor the slow cooker, the chicken needs to fresh or thawed. The ingredients are the same no matter which appliance you use. This chili can be made in a Slow Cooker (like my favorite crock pot) or a Pressure Cooker (like the Instant Pot). Gotta have garlic! Two Ways to Cook Verde Chicken Chili I also added Garlic Powder because the original recipe didn’t call for garlic in any form. What changes did I make? Her original recipe called for canned tomatillos but I have a hard time finding them so I opted to add more green chilies instead. Measurements are a best guess.” So I took her ‘recipe’ & tweaked it slightly to make sure all of the ingredients are easy to find. The original author said “I don’t measure stuff. Mainly because the original recipe was a ‘best guess’. It’s a tangy & vibrant tasting chili with a bit of spice that creeps on you the more you eat it.įull transparency here so I’m not misleading anyone … the recipe below is slightly different than the original Award Winning recipe. It stands out during ‘Chili Season’ as a favorite because “traditional” chili recipes have a tomato based red sauce but this is the opposite of that: it’s totally green. This Chili recipe won an Annual Chili Cook Off at my work a few years ago & I’ve been loving it ever since. If you like Salsa Verde – I’m confident you will love this recipe! What makes this recipe a winner? This chili is so easy! And unbelievably yummy.
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