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Chicken Chili Verde with White Beans
45 Min.Für 6Nutri-Score A€€
A
45 Min.
45 Min.Chicken Chili Verde with White Beans
rezept von
Healthy Hispanic
@oceanfitescape
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
chicken thighs (boneless, skinless, cut into bite-sized pieces)Fleisch680 g
white beans (canned, drained and rinsed)Vorräte800 g
zucchini (diced)Obst & Gemüse1 Stück
tomatillos (husked and halved)Obst & Gemüse450 g- poblano peppers (stemmed and roughly chopped)Obst & Gemüse2 Stücke
- jalapeño (stemmed and roughly chopped)Obst & Gemüse1 Stück
onion (peeled and quartered)Obst & Gemüse1 Stück
garlic (peeled)Obst & Gemüse4 Stücke- chicken brothVorräte240 ml
cumin (ground)Gewürze2 g
oregano (dried)Gewürze1 g
Greek yogurt (for serving)Milchprodukte120 g
lime (cut into wedges, for serving)Obst & Gemüse1 Stück
pro Portion
Nährwerte
286kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 29 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Standmixer
Bräter
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Blend the green sauce
- Add the tomatillos, poblano peppers, jalapeño, onion, garlic, chicken broth, cumin and oregano to a blender.
- Blend until smooth.
- Schritt 2
Brown the chicken
- Heat a Dutch oven over medium-high heat.
- Add the chicken thighs and brown on all sides.
- Schritt 3
Simmer the chili
- Pour the green sauce over the chicken.
- Stir in the white beans and zucchini.
- Bring to a simmer and cook until the chicken is cooked through and the chili has thickened.
- Schritt 4
Serve
- Ladle the chili into bowls.
- Top with Greek yogurt and serve with lime wedges.