San Antonio Chile Verde

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic San Antonio Chile Verde to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing San Antonio Chile Verde, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1 medium Onion -- coarsely chopped
• 1 Garlic clove -- minced
• 1 tablespoon Vegetable oil
• 1 can No salt added tomatoes -- - (16 oz.), chopped
• 3/4 cup Clear chicken broth -- - (ready to serve,
• with 1/3 less salt)
• 1 tablespoon Ground cumin
• 2 Chicken breast halves
• 8 ounces Canned whole green chilies -- - rinsed, drained,
• and coarsely chopped
• 3 tablespoons Chopped cilantro
• 2 tablespoons Kikkoman Lite Soy Sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft

Step 2: Technique & Execution

Stir in next 3 ingredients

Step 3: Technique & Execution

Arrange chicken, skin side down, in liquid

Step 4: Technique & Execution

Cover and simmer 35 minutes, or until chicken is tender

Step 5: Technique & Execution

Remove pan fro heat

Step 6: Technique & Execution

Remove chicken; cool