Tender pieces of chicken and potatoes servedin a delicious cream sauce seasoned with tomatillos and poblanochiles.
Recipe: Chicken with SalsaVerde
3 tablespoons vegetable oil 4 pounds skinless chicken pieces 4 poblano chiles 5 medium tomatillos, peeled and quartered 1 medium onion, quartered 3/4 cup water, divided 4 MAGGI Garlic Flavor Seasoning Cubes, crushed 1 to 2 teaspoons MAGGI Seasoning Sauce 1 teaspoon dried oregano 4 medium potatoes, peeled and cubed 1 (7.6-ounce) can NESTL Media Crema Hot cooked rice or warm corn or flour tortillas Chopped cilantro for garnish
Heat oil in large saucepan over medium-highheat. Fry chicken, turning once, for 5 to 7 minutes or untilbrowned. Remove from saucepan; set aside.
Roast whole chiles over gas stove burneror broil until skins blister. Remove immediately to avoid burning.Place chiles in cold water for 10 minutes. Peel and remove seeds,if desired.
Place chiles, tomatillos, onion, ¼cup water, crushed seasoning cubes, seasoning sauce and oreganoin blender; cover. Blend until smooth. Place chile mixture insame saucepan. Cook over medium-high heat, stirring frequently,for 10 minutes or until sauce has thickened. Add remaining ½cup water; stir well. Add chicken to sauce; bring to a boil.Reduce heat to low; cover. Cook, stirring occasionally, for 40minutes. Add potatoes; cover. Cook for 10 minutes or until potatoesare tender. Add media crema; cook for 1 minute or until heatedthrough.
Serve with hot cooked rice or warm tortillas.Top with chopped cilantro.
Makes 8 to 10 servings.
Estimated Times: Preparation Time: 15 mins Cooking Time: 1 hr 10 mins Cooling Time: 10 mins standing
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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