Paleo Chicken Chile Verde Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the tomatillos, jalapenos, onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• STEP 3.Roast in the oven for 15-20 minutes until the vegetables are soft and slightly charred.
• STEP 4.In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned on all sides.
• STEP 5.Remove the chicken from the pot and set aside.
• STEP 6.In the same pot, add the roasted vegetables, chicken broth, cumin, oregano, and cilantro. Bring to a simmer.
• STEP 7.Return the chicken to the pot and simmer for 20-25 minutes until the chicken is cooked through and tender.
• STEP 8.Using tongs, remove the chicken from the pot and shred it using two forks.
• STEP 9.Return the shredded chicken to the pot and simmer for an additional 5 minutes.
• STEP 10.Serve the Paleo Chicken Chile Verde hot with cauliflower rice or lettuce wraps.
• STEP 11.Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• If you prefer a spicier dish, add more jalapenos or leave the seeds in.
• For a thicker sauce, blend a portion of the roasted vegetables with some of the cooking liquid before adding the chicken back in.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop until heated through.
• Serve the Paleo Chicken Chile Verde with cauliflower rice or lettuce wraps for a complete and satisfying meal.