Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, yurim's mexican green chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Yurim's Mexican Green Chicken is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Yurim's Mexican Green Chicken is something that I’ve loved my entire life.
New Mexican style green chile chicken enchiladas made with a homemade green chile sauce, corn tortillas, tender seasoned chicken, and lots of In New Mexico, we also really love our enchiladas. This Mexican-inspired chicken recipe combines the best of American cooking with a delicious traditional Mexican green chile sauce and cheese. While the chicken breast in this dish is baked in the oven, most cooks in Mexico do not use their ovens often.
To begin with this recipe, we have to prepare a few ingredients. You can cook yurim's mexican green chicken using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yurim's Mexican Green Chicken:
- Prepare 2 packages chicken drum sticks (comes with about 10 in there)
- Take 1 packages boneless skinless chicken breast,(comes with about 6 in there)
- Get 4 knorr chicken bouillon
- Prepare 1 large onion (sliced pretty big)
- Take 6 clove garlic
- Make ready 1 pints of sour cream
- Prepare 6 poblano peppers
- Take 2 packages shredded mozzarella cheese(
- Prepare 1 large aluminum casserole dish like for a turkey
- Prepare 3 quart water(if not more) in each pot
An authentic marinade for Mexican chicken grilled chicken based on the famous Mexican Sinaloa chicken street food. This chicken is a home-style version of Mexican street food. Great for grilling, cooking on the stove or even baking! The marinade for this recipe is adapted from a Bobby Flay recipe.
Instructions to make Yurim's Mexican Green Chicken:
- In 2 large pots add the water(make sure it covers the chicken all the way so it can boil properly, add more if needed), add 1 package of drumsticks in one and the other package in the other pot and divide the chicken breast in each as well,onions, garlic and chicken bouillons and bring them to a boil until chicken is fully cooked
- Take the poblano peppers and roast the outside of them(I have a gas stove so I just use tongs to hold each one and roast them on open fire, but if you have an electric stove you can use a tortilla skillet to roast them just make sure it's super hot) and once your done roasting your peppers, preheat your oven to 375°F
- Once the peppers are roasted put them in a bag while still hot and close the bag to let them steam up for about ten minutes then take them out of the bag and scrape off all the black burnt part off and take the seeds out and core, you should be left only with the skin that was roasted
- Place 3 of the roasted peppers in the blender along with half of the pint of sour cream and about 2 cups of chicken broth that was made from boiling the chicken and add salt and pepper(you can eyeball it) blend it all together
- Place all the boiled chicken in the large aluminum casserole dish and pour the pepper mixture over the chicken, repeat the steps again for the rest of the peppers and sour cream and chicken broth, blend it and pour over chicken again until it's coated pretty good!
- Sprinkle both packs of the shredded mozzarella cheese over the chicken until it's completely covered then put it in the oven for about 30 minutes or until cheese is completely melted!
- This dish goes great with Mexican rice and corn tortillas to eat it with,TRUST ME IT'S DELICIOUS!!!
Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm. Chicken Tinga with chicken, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored this Mexican dish is perfect for tacos or tostadas!
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