Gluten Free Recipe: Chicken Chile Verde

Chicken Chile Verde (4 servings)



This recipe is so full of flavor! And it’s quick and easy to make since it uses the leftover roasted chicken from earlier in the week.

2 – 3 cups of shredded chicken

1 c. onions, chopped

¼ c. celery, chopped

1 Tbsp. garlic, chopped

2 tsp. chili powder

1 tsp. ground cumin (blech! I don’t like Cumin)

½ tsp. dried oregano

½ tsp. salt

1 c. salsa verde (make your own if you can with tomatillos, I'll try to post my mom's Chilie Verde Sauce recipe later...if she lets me)

1 bunch cilantro, leaves & stems minced separately

2 c. chicken stock (make sure GF)

7 oz. can green chiles

2 Tbsp. lime juice

Cooking Directions: Cook onions, celery, and garlic in a couple of tablespoons of water until tender (5 minutes). Add the spices and cook for an additional minute. Add the salsa verde, cilantro stems, chicken stock and green chiles and simmer for 10 minutes. Finally, add the chicken, ½ c. chopped cilantro leaves, and lime juice. Simmer for another five minutes or so until the chicken is warmed through.

Serving Suggestions: Corn tortillas , rice, and Avocado Salad. For the rice, cook 1 1/3 c. brown rice in 2 2/3 c. chicken stock . Cooking time for brown rice 40 minutes. The Avocado salad is sliced avocadoes and tomatoes served over green lettuce and dressed with lemon juice, lime juice, and salt, and black pepper.