Dude you have ZERO idea what you are talking about here unless it was an April Fools joke. ChilE (with an E) Verde is "based" on GREEN CHILES not tomatillos. And it's called Green Chile Chicken not Green chicken Chili). I like mst of your recipes but this one is worthless as well as simply ignorant.
He used both I can of green chilies plus 1 chopped up jalapeño. I would think that's enough to be able to call it "Green chicken chili" or "Green chili chicken." whichever. Lighten up!
Chef John, years ago my Dad loved to watch you as “Mr. Food”. He’s no longer with us, but I know he picked up a lot of good tips from you and since I’ve found your channel here on RU-vid, you’ve been a help to me too! So thank you for continuing to share your great cooking tips.
I ate some chicken breasts recently and was immediately reminded of why I haven't used them for chicken recipes in years. They're more expensive AND they have less taste. [Edit] And yeah yeah, I haven't had your mom's chicken breast recipe or had the chicken breast from your favorite restaurant, but in general, I vote chicken thighs for chicken president.
I agree with you. Chicken thighs, these days, look and taste the way chicken breasts did 30 years ago and today's breasts are actually just inedible. It's the chicken producers trying to satisfy the American demand for whiter and whiter white meat.
Right?? I am baffled at how expensive they are in most stores! The Asian market and the Mexican market near me are much more reasonable, but even there it's six or seven dollars for an equivalent weight of thighs that costs 2.50. When people start making deep fried chicken feet the new BIG GAME(tm) food, you know it'll like quadruple in price.
If I'm having a bad day and just want a "cheer me up" video, I watch you, Chef John...you crack me up and brighten my day. Oh, and the recipes are good too!
I am so happy you teach me delicious recipes that someone like me can actually make. I am not a great cook nor do I have the time to be in kitchen all day.
Chef John, I'm learning to cook largely by following your recipes. I've made this twice now and I wanted to let you know that I enjoyed this and nearly everything else that you've recommended. Thanks for everything you do. 😁
@@jaysantos536 This may not be a traditional recipe. However I really enjoyed it. If you have a green chile recipe that you prefer I would love to see it as well. 😁
Hey Chef John, I really love your channel. Cooking has always been something I’ve liked, so I appreciate your videos. They’re awesome & I always watch. Props to you man for being able to make a living off of them
I've been watching your videos forever, but this is the first one I've tried to recreate. It turned out fantastic! It was a little bit too salty and spicy for my wife so next time I may cut the salt to half a teaspoon and completely devein and deseed the jalapeno. I can always add more salt or that famous Chef John pinch of cayenne in the end.
Chef John, made this recipe almost to the letter. Really tasty spin on chili. One thing I did differently that I think made a difference - I dabbed some of the fat out of the pan I browned the chicken in and then deglazed it with a little bit of the salsa verde. Didn't want to leave that flavor behind.
Red and Green Chile are common in New Mexican Cuisine. We use both red and green chiles in almost equal measure here. When we do have both in one dish, it's known as Christmas. New Mexico chile is some of the BEST in the world !!!
You know I was wanting something fun for dinner.. And it's been a long time since i had west coast style chile verde with either pork or chicken.. I think this deserves a try tonight. BTW I live in New Mexico and maybe you can share Carne Adovada *aka pickled pork* with the world.
You might be able to keep the bright green color by not adding the cilantro until after the chicken is cooked. Fish out the chicken and reblend the sauce with the cilantro. I'm not sure how that would affect the flavor, or if you would need to preheat the beans, but I think that would work. Looks delicious anyway.
Made this with a whole chicken and also added some of the broth from making the chicken to give it a looser consistency. It was bomb. I have never been disappointed by a recipe from you, whenever I want to learn how to make something I always see if you have a recipe for it first. Thank you chef john from me and my family
ive got a tortilleria about a half block from my house next to my liqour store. I can assure you pork is the only way to go and the only way to go also requires cervezas. Love the vid Chef John you are the outside family inspiration as to why i cook now a days.
It is so so so easy to make your own tomatillo salsa, and it is better than anything you can buy canned or jarred by leaps and bounds. If I can’t or don’t want to make my own, there are plenty of Mexican and Latin American grocery stores in my area (Chicago) where they sell the real thing. My heart broke a little to see Chef John use that jar of “salsa verde”
I tried it today...I had my own home made salsa verde... and I followed the recipe exactly... except I added extra jalapeño... it was absolutely delicious!!! The BOMB!!!! Thank you for sharing great recipe!😋😋😋
I had green chili once in New Mexico or Arizona and it was fantastic. Unfortunately I forgot what truck stop it was and never had it again. That was when truck stop food was good and truckers were a lot healthier.
This looks fantastic, I think this is a really good method to forego dealing with tomatillos and using chile verde directly. I love your stuff and keep up the awesome videos!!!
I just discovered your channel and love it! Because of allergies I can't use most soup stocks and you seem to be one of the few youtube cooks that can do without it.
What a wonderful adventure of culinary discovery you have created. I have been dabbling in trying to follow your follow me instruction and it is a pleasure just trying to build enough momentum to just stay in your dust. It makes me happy to know there are people like you willing to share secret info unselfishly. Now to polish off the last stages of the green chicken chili and thus conquer the world as fate will arrange. You are amazing and very much appreciated. Have to be careful and listen ahead to avoid unforeseen pratfalls, saving myself from losing track of adding ingredients amidst laughter. You are thanked.
I made this tonight and it turned out so good! Wish I could post a picture. I used a jar of Roasted Salsa Verde and jarred jalapeno instead of fresh because that is what I had on hand. I will make this again and again!
Just made this tonight. Had to sub canned tomatillos for the salsa and didn't have ground chipotle either, which may account for my version's milder flavour. Also no blender: luckily mashing up the sauce ingredients worked fine. I'll probably add more garlic and jalapeno with some of the seeds to amp up all the leftovers. Thanks for the recipe, Chef John! It's the first-- but certainly not the last-- of yours I'll try.
Chef John, I was just thinking that all this needs is some corn tortillas and some 'four cheese' Mexican cheese stacked in a casserole dish and set in an oven at 350f for 30mins or so and you'd have some killer 'Green chili chicken' enchiladas!!! But instead of white beans in the chili make them Pinto's served on the side, and if you really want to get fancy, a fried egg on top of the enchiladas is the perfect 'finishing touch'!!!..... And lastly, kudos on your choice of Hatch green chili, that's what makes this a four star dish!!! ... (of course having grown up in N.M. I might be a bit biased!!)
Hello Chef John!!! I’ve been a HUGE fan of yours since I was my freshman year of high school, I’m 20 now. I was wondering if you could do more vegetarian recipes? Your creations look amazing, but I just prefer not to eat meat. Thank you for your videos, they are very well done and I appreciate the work that goes into your channel 😄
I think a drizzle of cilantro/pepita pesto could work...though perhaps defeats the simple deliciousness of this dish? Thanks for another inspiring bowl!
I have a 10 pound bag of chicken thigh and leg portions in the fridge thawing...it is like you are reading my mind. :) Thank you so much for the video it looks incredible and I can hardly wait to try this.
Adding the garlic, chiles, and cilantro to the pre-made salsa verde would make a great salsa! If you want it hotter use serrano chiles, and maybe a habanero! Great recipe chef!
I make my own salsa verde. I roast my tomatillos in the oven and usually just one onion. I add more green onion,garlic cilantro,salt,pepper, cumin, lime and let it sit overnight in the fridge. You have to let it sit at least 12 to 24 hours so it sets, it'll get thick almost gelatinous. I call this white chili I make mine about the same way except I put onions and a little bit of cream in it.when I make my Verde I make half of it hot with Serrano's in the other half mild.
Perhaps to try and preserve the green colour you could blend in some spinach in to the sauce, it has a really vibrant green colour when blended (maybe to do with some kind of pigment) and maybe could keep that amazing green colour you started with
