When I have an amazing, mind blowing recipe, I like to share it with y’all. I don’t have a good camera, so I’m always apprehensive about photographing my food. I’ve asked for a camera for Christmas/Birthday, though, so hopefully my photos will get better! Bear with me my people. I’ll just have to make the green chile chicken again and take better pictures of it. What a hardship!
I am so sorry I haven’t posted anything in a week. Several things happened in the last 9 days…I’ve been sick for about 8 days. This horrible cold struck me and I missed 3 days of work and a whole week of going to the gym. It was awful. I am finally feeling more human again. And….I GOT ENGAGED!!!! Jacob proposed last weekend!!!! We don’t have engagement photos yet, but I will post one as soon as they have been taken! So I apologize for my delinquency, I laid in bed and attempted to sleep for the better part of a week and watched 2 seasons of Elementary. My head hurt too badly to write and type and I couldn’t stop coughing and dying long enough to sit at a computer.
Anyways, I have this amazing recipe I did right before I got sick and the smell and flavors were amazing. I made it super spicy, but if you’re not a fan of terribly hot, just clean your peppers well and cut out the Serrano peppers.
We bought a pressure cooker a while ago to can some stuff and when we were menu planning this weekend, Jacob asked if I could find a recipe that could cook in the pressure cooker. I needed to find a recipe that was not only pressure cooker friendly but also Whole30 or Paleo compliant since that’s the meal plan we’re trying to stick to most closely. So to the internet, Pinterest, and cookbooks I turned. The internet delivered, I made adjustments, and to the world was brought Green Chile Chicken from my pressure cooker! You can use a crockpot instead of a pressure cooker, don’t let that discourage you from making this amazingly delicious recipe.
Let’s get to it!
Green Chile Chicken Recipe
3 pounds boneless, skinless chicken breast
3 Poblano peppers
2 Anaheim peppers
2 Serrano peppers (optional)
2 Jalapeno peppers
1 medium white/yellow onion chopped
6 minced cloves garlic
1 tablespoon whole cumin
Dash of salt
1/2 C cilantro leaves
1 Tablespoon Asian fish sauce
Dash of pepper
1-2 Tablespoons of cooking oil (we used bacon grease)
- Heat oil (bacon grease) in skillet over high heat. Sear chicken breasts on each side for about 1 minute until nicely browned.
- Transfer chicken into pressure cooker. Add spices, salt, pepper, garlic, chopped onion, cilantro, and fish sauce.
- Chop tomatillos into quarters and add them to the pot.
- Coarsely chop and de-seed all peppers (the seeds hold the spice, if you want spicier green chile chicken, I recommend just chopping the jalapenos and serranos with the seeds in them) and throw them into the pot.
- Mix everything up, seal pressure cooker, bring to high pressure and cook for 15 minutes at high pressure. Release pressure, allow to cook a couple of minutes, and serve!!! Can be served with tortillas or as a stew with some lime on the side.
- If using a crock pot, do steps 1-4, mix everything in the crock pot, cook on high for 3-4 hours or low for 5-6 hours.