Chicken chile verde with tomatillos and cabbage-celery slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken chile verde with tomatillos and cabbage-celery slaw

Carb-Conscious, Soy-Free, Diabetes-Friendly, Lean & Clean, Dairy-Free, Gluten-Free, Paleo, Mediterranean

2 Servings, 430 Calories/Serving

20–35 Minutes

Tangy tomatillos, mild green chiles, and our fragrant chili spice blend flavor this soul-warming chicken stew. With each dip of your spoon, you’ll be riding waves to comfort food town. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 organic yellow onion
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 1 organic celery rib
  • 4 or 5 sprigs organic fresh cilantro
  • 3 tablespoons dry-roasted pumpkin seeds
  • 1 tablespoon apple cider vinegar

Nutrition per serving

Calories: 430, Protein: 34g (68% DV), Fiber: 8g (32% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 0.5g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 80mg (27% DV), Sodium: 220mg (9% DV), Carbohydrates: 25g (8% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

In a medium sauce pot, add the chicken and enough water to cover by 2 inches, making sure the breasts or thighs are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool. Reserve 1 cup [2 cups] chicken cooking water for the chile verde. Using a fork, shred the chicken. While the chicken is cooking and cooling, start the chile verde.

2

Prep the onion; cook the chile verde

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chili spice blend and cook until fragrant, about 1 minute. Add the tomatillo simmer sauce and reserved chicken cooking water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. 

Add the shredded chicken and continue simmering until the mixture is the consistency of a thick stew, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the chile verde is cooking, prepare the slaw. 

3

Make the cabbage-celery slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Thinly slice the celery.
  • Coarsely chop the cilantro; set aside half for garnish. 

In a large bowl, toss together the cabbage, celery, pumpkin seeds, apple cider vinegar, 1 tablespoon [2 TBL] oil, and half the cilantro. Season to taste with salt and pepper.

Serve

Transfer the chicken chile verde to individual bowls. Garnish with the remaining cilantro and as much cabbage-celery slaw as you like. Serve the remaining slaw on the side. 

Kids Can!
  • Shred the chicken.
  • Measure the onion.
  • Assemble the slaw.
  • Add the garnishes.