adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braised whole chicken chilli verde
Braised whole chicken chilli verde
0 Likes
Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Char the chillies for depth, then bake whole chicken with spices until tender with golden skin.
Ingredients:
  • 2 green bullhorn chillies*
  • 2 poblano chillies
  • 60ml olive oil
  • 7.50 gm ground paprika
  • 2.50 gm ground cumin
  • 1 Australian Whole Extra Large Chicken (about 2.5kg), backbone removed with kitchen shears, flattened
  • 250ml chicken stock
  • 1 red onion, halved, cut into 1.5cm-thick wedges
  • 3 garlic cloves, finely chopped
  • 1 jalapeño or serrano chilli, thickly sliced (optional)
  • 165.00 ml coarsely chopped fresh coriander, divided
  • 1 lime, cut into wedges
  • 8 corn tortillas, warmed
Instructions:
  • First, preheat the grill to high. Next, coat bullhorn and poblano chillies with 1 tablespoon of oil on a baking tray. Grill the chillies, turning occasionally, for 10 minutes until they are charred and tender. Cover and let them rest for another 10 minutes. Peel and remove the seeds, then slice the chillies into 2cm-wide strips. Lastly, preheat the oven to 205°C (185°C fan-forced).
  • Preheat a large ovenproof frying pan over medium-high heat. Combine 2 tablespoons of oil with paprika, cumin, 2 teaspoons of salt, and 1½ teaspoons of pepper in a small bowl. Coat the chicken with the mixture.
  • Place the chicken skin-side down in a hot pan until well browned, about 4 minutes. Transfer the chicken to a plate. In the same pan, combine stock, chili strips, onion, garlic, jalapeño or serrano chili, if using, and ½ cup coriander. Season the mixture, then add the chicken back into the pan, skin-side up.
  • Cook the chicken in a flavorful broth for 1 hour or until no pink color remains in the thigh when pierced. Let it rest for 10 minutes before garnishing with the remaining coriander. Serve with lime wedges and tortillas.

Similar Recipes