Plat
Chicken Chili Verde with White Beans
45 minPour 6Nutri-Score A€€
A
45 min
45 minChicken Chili Verde with White Beans
recette de
Healthy Hispanic
@oceanfitescape
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless, cut into bite-sized pieces)Viandes680 g
white beans (canned, drained and rinsed)Épicerie800 g
zucchini (diced)Fruits et légumes1 morceau
tomatillos (husked and halved)Fruits et légumes450 g- poblano peppers (stemmed and roughly chopped)Fruits et légumes2 morceaux
- jalapeño (stemmed and roughly chopped)Fruits et légumes1 morceau
onion (peeled and quartered)Fruits et légumes1 morceau
garlic (peeled)Fruits et légumes4 morceaux- chicken brothÉpicerie240 ml
cumin (ground)Épices2 g
oregano (dried)Épices1 g
Greek yogurt (for serving)Produits laitiers120 g
lime (cut into wedges, for serving)Fruits et légumes1 morceau
par portion
Nutrition
286kcal
- Glucides
- 22 g
- Protéines
- 29 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Blender
Cocotte
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Blend the green sauce
- Add the tomatillos, poblano peppers, jalapeño, onion, garlic, chicken broth, cumin and oregano to a blender.
- Blend until smooth.
- Étape 2
Brown the chicken
- Heat a Dutch oven over medium-high heat.
- Add the chicken thighs and brown on all sides.
- Étape 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.
- Étape 4
Serve
- Ladle the chili into bowls.
- Top with Greek yogurt and serve with lime wedges.