Friday, June 16, 2006
Chicken Verde
Slow cooker - 1 to 1 1/2 cups water. Set slow cooker to high (it can be turned to medium after the 'stew' begins to boil)

1 whole chicken, thoroughly cooked in slow cooker and when done, deboned and skinned.
(saving the broth to add the pieced cooked chicken pieces)

In chicken broth*, with heat set at medium, add:

chicken pieces
2 cans of stewed tomatoes. (14.5 oz size)
1 whole fresh garlic - mashed
1/2 cup of prepared hot sauce (salsa with jalapeno)
(salt is not needed, but could be added if your taste calls for it)

Stew until well heated.

Serve in deep bowls as a main course soup with heated flour tortillas and tossed salad

Cooking time --all day for chicken, or until done.
1/2 hour or so preparing time for stewed mixture - until well heated
Servings : 6 -8

*I never clear the chicken fat, but it can be done if you wish to have a less fatty content. If so, cook your chicken ahead of time, freeze your chicken broth and when you take the broth from the freezer, you can scoop off the chicken fat and heat the broth and add the same ingredients above.

Submitted by: Wystful

Categories: Mexican_,Chicken_


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