(I’m pretty sure most people will freak out if they read this recipe because of the length of this preamble. To me, it’s vitally important to truly understand what you’re cooking: its provenance and its method—not just mechanically follow ingredients lists and hastily scribbled instructions - we’re humans, not monkeys. We shouldn’t just imitate and swallow whole without chewing, but truly chew, taste, digest, chimify & nourish ourselves physically, intellectually, and spiritually with our meals and their preparations. We must eat to live like every other multi-celled creature on this planet, let’s take it beyond the bestial and into the realm of ritual and celebration with gratitude and love. However, you can skip the introduction it's okay... and just scroll down to find the recipe itself.)
Chili Verde is a taqueria staple. You'll find it in everything that can be filled or stuffed: tacos, burritos, or on its own as a stew served with warm tortillas, beans and rice. It's essentially a roasted tomatillo salsa cooked into a braise with meat and additional aromatics. Pork butt is often used, but it's grand with chicken thighs which is how I made it here.
The salsa verde that provides the sauce for the dish includes onions, garlic, lime juice, Mexican oregano, Serrano chilies, and cilantro. The traditional salsa itself (without accompaniments) is gluten-free, sugar-free, and very low carb making it ideal for those on a ketogenic diet. It makes a great garnish for fish, shrimp, chicken, pork, eggs - anything and everything that you might like to add salsa to, but, when added to a slow braise, it really becomes lush, caramelized, and lovely.
It has a long history.
The making of of a sauce by combining chiles, tomatoes (red and their green cousins, tomatillos) and other ingredients like pumpkin seeds, sesame seeds, and even beans has been documented back to the Aztec culture.
We have Spaniard Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive diaries documented every food common red tomato and green chili to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets:
"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce."
Europeans that came to the New World and documented the local foods often confused the food names. The Aztec word for tomato (as we know the fruit) is xitomatl and the husk tomato (tomatillo) was call miltomatl. Europeans frequently shortened both names to tomatl and therein lies the confusion. In most cases historical references to the tomatoes such as those written by Sahagun were in fact to the tomatillo not what we know today as a tomato. The confusion is carried on today. In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate. Interestingly, even today in Mexico, a concoction made of the flower calyces is used to treat diabetes. Making them perfect for those of who are on a keto diet which seeks to eliminate sugar and its insulin response.
The humble tomatillo never gained in popularity with Europeans, and it was the showy red tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is common in the U.S. most especially the West and Southwest as the Hispanic population has increased. It's sold in most major supermarket chains here in California, and stores very well. I so love its jammy texture and tart flavor.
Of course, you don’t even have to make the tomatillo sauce yourself (though it’s easy enough as long as you have a blender and can find tomatillos). There are really good clean prepared sauces available in the refrigerated section of most markets and with the addition of some onion, cumin, garlic, cilantro, chicken stock, wine and lime to doctor and freshen the store-bought version, you'd save time and still have a delicious dish. No shame in taking short cuts, if you use quality prepared foods. I really like Casa Sanchez because they use no preservatives, no sugars, no starches - just pure ingredients. Salsa For All Seasons or Primavera Salsa are good options. Same thing goes for the cauliflower rice... Most of the time, I use Whole Foods Frozen Organic Cauliflower Rice because at $1.99 for 12 oz it's a good buy & I can stock up on them, keeping them in my freezer whenever I need to make a good quick side... it is SO versatile and a wonderful canvas for any kind of flavor profile from Italian to Spanish to Chinese to Mexican. And in this recipe the rice tasted lovely after being sauteed in olive oil, shallots, cumin, paprikon, and chicken stock with a quick handful of cilantro thrown into the mix just before serving.
Just a quick word about products I recommend: I get paid nada by anyone for endorsements... I don't think anyone knows this little blog exists, so when I link to a product I do so only because it's easier than downloading & uploading pictures, and it's the actual product I use! You may find similar products in other brands, just be sure to check the nutritional info on the label.... manufacturers LOVE to sneak sugar into food... it's a natural preservative and flavor enhancer, but it will take you out of ketosis... so let the buyer beware!
Keto Chicken Green Chili Verde With Cilantro and Cumin-Scented Cauliflower "Rice"
Note: I will provide you with recipes for the salsa verde, chicken chili verde, and cauliflower rice.
Make the tomatillo sauce first, unless you are using store-bought sauce, then skip this step. I braise the chicken in the sauce in a very low oven (275 degrees) after initially searing the seasoned the chicken on the stove top with aromatics and then slowcook it for 2 hours. I use boneless skinless thighs for this, but you can use bone-in thighs with the skin on... it's just for me, stewed chicken skin is completely flaccid and unappealing, the thighs themselves have lots of lovely intramuscular fat so I don't need much more, and though bones add collagen and flavor, my husband hates them - even when the flesh is falling off of them as it would here - hence the boneless skinless variety used. An oven-safe braising pot (or Dutch oven) with a well-fitted lid is the best option for cooking this dish. This will serve four to six people.
The tomatillos will be roasted and blended, and the accompanying aromatics can be rough-chopped since everything is going into the blender together anyway. You can blend the tomatillos raw, but roasting them first give them added depth and umami. The salsa can be made a few days ahead & stored in the fridge in a tightly-lidded container.
Ingredients
- 1 1/2 lb tomatillos, papery husks removed
- 1 large onion, roughly chopped
- 3 whole cloves (or more) garlic with their skins
- 1 bunch cilantro leaves with tops of stems
- The juice of half a fresh lime
- 2 chilies, seeds and membranes removed, chopped (Jalapeño if you want less heat, Serrano if you want more)
- 2 Poblano (or Anaheim chilies), seeds and membranes removed, chopped
- Salt to taste
- Freshly milled black pepper to taste
Instructions
- Remove papery husks from tomatillos and rinse well 3 ways to cook the tomatillos
- Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.
- Add a few garlic cloves in their skin (if using)
- Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
- Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed and saucy looking.
You will use the freshly prepared (or store-bought) salsa verde as the sauce, but I also like to saute more aromatics when searing the chicken for an added layer of flavor. Be sure to season the chicken before searing. You can always use a packaged seasoning salt like Sazon, instead. If you don't have the dried coriander - just skip it; if you don't have paprikon (smoked paprika) just use regular (sweet) paprika. Smoked paprika, often called paprikon or pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavor. You can find this smoked variety in mild, medium-hot, and hot. True Spanish pimenton is produced using traditional techniques and comes from specific areas in Spain, as per the European Union's laws. This variety has a smoky flavor you might find by grilling outdoors or charring a red pepper. The flavor is still sweet and cool without adding any heat to the dish, unless you purchase a hot, smoked version.
I use dry white wine to deglaze the pan after searing the chicken, but you can use vinegar instead. Balsamic vinegar is nice, but apple cider vinegar or even plain white vinegar works too. I add a little chicken stock after deglazing the pan and before adding the salsa verse, just to smooth out the dish. Be sure you preheat your oven at 275 degrees. You will be finishing the dish in the oven for two hours.
When serving, I like to garnish the chili simply with chopped or sliced avocado and a sprig of fresh cilantro, but you can load it up with anything you like: sour cream, queso fresco, Monterey Jack, feta
Leftover chicken chili verde (like below) makes for delicious tacos or quesadillas. There are excellent keto-friendly tortillas sold in markets these days; or, of course, you can make your own! Adding extra stock to the leftovers to stretch it into a delectable soup with a few veggies like zucchini or black beans makes for another delightful dinner or lunch. It's just a great dish to add to your repertoire.
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 2 teaspoons of ground cumin (or to taste)
- 1 teaspoon of ground coriander
- 1 teaspoon granulated garlic
- 1 teaspoon of paprikon or paprika (or to taste)
- 1 teaspoon of dried oregano (or to taste)
- Extra Virgin Olive Oil (for sauteing)
- 1 onion, finely sliced
- 2 cloves of garlic, smashed, peeled, and minced
- 3 sprigs of fresh oregano, minced
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of unsweetened cocoa powder
- freshly milled black pepper (to taste)
- 1/2 cup dry white wine (or 1/4 cup of your favorite vinegar)
- 2 cups of low-sodium chicken stock
- 3 cups of tomatillo salsa verde (recipe above)
- Avocado, chopped (for garnish)
- A few sprigs of fresh cilantro (for garnish)
- salt, to taste
Instructions
- Preheat your oven to 275 degrees F.
- Pat and dry chicken thighs.
- Prepare seasoning salt by combining the next five ingredients (all the dry herbs and seasonings) along with salt & pepper in a small bowl and sprinkle the seasoning salt all over the thighs coating them lightly & massaging it in.
- Heat a large braising pan or Dutch oven over Medium-High heat, when pan is hot, add just enough olive oil to coat the bottom of the pan, when oil is hot, add chicken in one non-over lapping layer to pan, and sear it undisturbed on one side for five minutes, then flip the chicken thighs and sear them for an additional five minutes in one layer. You may sear the chicken in batches if your pan can't accommodate them all at once.
- When both sides of chicken are seared, push them to the sides of the braising pan, add a bit more olive oil, and saute onion and garlic until onions are slightly soft and translucent (about 3 minutes), stirring occasionally being sure not to allow the garlic to burn.
- When aromatics are softened, add cinnamon and cocoa powder, mix them in well with the chicken and onion mixture and then pour wine (or vinegar) into pan to deglaze it, being sure to scrape up all the pan fond (burnt stuck bits) to incorporate the flavor with the wine.
- Add the salsa verde. Mix well.
- Then add the chicken stock. Mix well, add fresh oregano, mix well and bring everything up to a boil. When the braise is boiling, cover pan tightly, turn off the burner.
- Place braising pan in the center rack of the preheated 275 degree oven for 1-1/2 to 2 hours. Checking for doneness at the 90 minute mark. The chicken is done when it is fork tender and falling apart.
- When done, remove from oven, stir the chicken, letting the pieces fall apart & melt into the sauce.
- Spoon into warm bowls. (I warm mine in the microwave). Garnish with avocado & fresh cilantro and serve with cauliflower rice (recipe below).
Cilantro and Cumin-Scented Cauliflower "Rice"
This rice is easy to prepare. This is the one instance where I prefer frozen organic cauliflower rice because it's cheap, always available and in the Time of the Coronavirus we can't rely on markets being well-stocked with fresh vegetables. I get mine from Whole Foods 365 because it is a very clean product with no additives snuck in. You can rice a head of fresh cauliflower very easily, by chopping it & sticking in a food processor, then gently pulsing until the florets look like grains of rice.
I use a large shallot for the dish because shallots are small, have the combined flavor of onion and garlic, and I don't need a lot of it. However, you can substitute 1/2 an onion and a clove of garlic, instead. Don't use the dry granulated stuff ... powdered aromatics are fine when roasting or searing meats, but terribly flat in pilafs like this. We need the sweetness and juiciness of a fresh aromatic here.
You don't have to defrost the rice, but you may want to bash the bag a bit, breaking up the bigger frozen chunks to make it easier to saute. Cauliflower rice doesn't absorb liquid like rice grains, but it will absorb some liquid and lots of flavor. We will essentially saute, season, then braise it in a tightly covered pot for a few minutes until it is softened and fluffy. I try not to add too much liquid, but if you find you have by accident, you can always just take the lid off the pot & boil the excess liquid away. Unlike real rice grain, it will evaporate without damaging the texture of the "rice".
I use a large shallot for the dish because shallots are small, have the combined flavor of onion and garlic, and I don't need a lot of it. However, you can substitute 1/2 an onion and a clove of garlic, instead. Don't use the dry granulated stuff ... powdered aromatics are fine when roasting or searing meats, but terribly flat in pilafs like this. We need the sweetness and juiciness of a fresh aromatic here.
You don't have to defrost the rice, but you may want to bash the bag a bit, breaking up the bigger frozen chunks to make it easier to saute. Cauliflower rice doesn't absorb liquid like rice grains, but it will absorb some liquid and lots of flavor. We will essentially saute, season, then braise it in a tightly covered pot for a few minutes until it is softened and fluffy. I try not to add too much liquid, but if you find you have by accident, you can always just take the lid off the pot & boil the excess liquid away. Unlike real rice grain, it will evaporate without damaging the texture of the "rice".
Ingredients
- 1 12 oz package of frozen organic cauliflower rice (or your own fresh version)
- Extra Virgin Olive Oil (to coat bottom of the pan)
- 1 large shallot, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon of paprikon (or paprika)
- 1/4 cup of dry white wine (optional)
- 1/4 cup of chicken stock
- 1 teaspoon of soy sauce (or just use salt to taste)
- freshly milled black pepper (to taste)
- 1 handful of fresh cilantro leaves, finely chopped
Instructions
- Heat a medium saucepan over medium-high heat. When hot add olive oil.
- When oil heats, add minced shallot and saute until soft and translucent.
- Add cumin, and another splash of olive oil. Let the cumin and parikon toast with shallots, stirring occasionally until fragrant (about 45 seconds to 1 minute), then add cauliflower rice, mixing in the shallots, oil, and cumin well.
- Saute the cauliflower until it defrosts completely (about 3-4 minutes), adding a bit more olive oil if it seems dry. When the cauliflower is fully thawed in the pan, add the wine, stir well, let the wine evaporate into the cauliflower, then add the soy sauce, the stock, the pepper and stir well, bringing it up to a boil and then cover tightly, reducing the heat to medium-low
- Allow the cauliflower to braise, undisturbed for 5-7 minutes, then stir, check for doneness, determine whether or not it needs more liquid, if it does, add just a splash of stock, and cover tightly for a few minutes more until done to your liking.
- When cauliflower rice is done, add chopped cilantro, fluff cilantro in with a fork, and serve in warm bowls.
Buen provecho!
