Description
This Chicken Chile Verde Pressure Cooker recipe is a quick and flavorful dish that combines tender chicken with a vibrant green chili sauce. Perfect for a weeknight dinner or entertaining guests, this dish is sure to impress.
Ingredients
Units
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For the Chicken Chile Verde:
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
- 10 ounces white onion, roughly chopped (about 1 medium)
- 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 2 Serrano or jalapeño peppers, roughly chopped, stems discarded
- 6 medium cloves garlic, peeled
- 1 tablespoon whole cumin seeds, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1 tablespoon Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
Instructions
- Pressure Cook the Ingredients: Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and salt in a pressure cooker. Cook under high pressure for 15 minutes.
- Blend the Sauce: Remove chicken, blend remaining contents with cilantro and fish sauce until smooth.
- Finish and Serve: Return chicken to the sauce, shred if desired, and garnish with cilantro. Serve with tortillas and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 7g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 163mg
