Green Chicken Chili - Chili Recipe
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Date: 2019-07-25
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Comments and reviews: 9
emcdonald
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 cant or dont 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
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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 cant or dont 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
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Sheep
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.
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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.
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alaizabelle silverstreak
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
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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
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Bill Halliwell
G'day Chef John, Ah, we have so much in common. great cooks and movie buffs. Uncle Billy reference. 'It's a Wonderful Life' perhaps? (OK, you're the better cook. ;) Cheers, BH P. S. I adore Mexican cuisine yet, sadly, I'm allergic to Coriander. I use handfuls of Flat Leaf Parsley and fresh Oregano but it's never authentico; (
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G'day Chef John, Ah, we have so much in common. great cooks and movie buffs. Uncle Billy reference. 'It's a Wonderful Life' perhaps? (OK, you're the better cook. ;) Cheers, BH P. S. I adore Mexican cuisine yet, sadly, I'm allergic to Coriander. I use handfuls of Flat Leaf Parsley and fresh Oregano but it's never authentico; (
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Scootermagoo
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.
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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.
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Mike Golini
Just made this yesterday and it is by far one of the best I ever had. Kudos to Chef Jon One question about ingredients: can I substitute chipotles in adobo for the ground chipotle powder or should I stick with the what is called out. Your thought?
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Just made this yesterday and it is by far one of the best I ever had. Kudos to Chef Jon One question about ingredients: can I substitute chipotles in adobo for the ground chipotle powder or should I stick with the what is called out. Your thought?
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yagabagadaga Y
So much better with Anaheim Chili pepper roasted and peeled and white onion course chop. Thicken with a APF rue and wrap in tortilla for a, now wait for it, Chili Verdi Burrito Yeah. Sorry Chef John, but mine is better, nannernanner
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So much better with Anaheim Chili pepper roasted and peeled and white onion course chop. Thicken with a APF rue and wrap in tortilla for a, now wait for it, Chili Verdi Burrito Yeah. Sorry Chef John, but mine is better, nannernanner
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ionicafardefrica
big fan of canned ingredients. aren't we? Sarcasm aside, it would be REALLY useful if you showed us how to prepare the green sauce - not all of your viewers live in the US, and the brands you advertise are not present here.
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big fan of canned ingredients. aren't we? Sarcasm aside, it would be REALLY useful if you showed us how to prepare the green sauce - not all of your viewers live in the US, and the brands you advertise are not present here.
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David Carter
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.
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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.
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