8
Servings
Prep Time
15 Min
Cook Time
80 Min
  • 3 tablespoons vegetable oil
  • 4 pounds skinless chicken pieces
  • 4 poblano chiles
  • 5 medium tomatillos, peeled and quartered
  • 1 medium onion, quartered
  • 3/4 cup water, divided
  • 3 cloves garlic
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
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  • 1 to 2 teaspoons MAGGI Seasoning Sauce
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  • 1 teaspoon dried crushed oregano
  • 4 medium potatoes, peeled and cubed
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
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  • Hot cooked rice or warm corn tortillas
  • Chopped cilantro (optional)
Step 1
<b>HEAT</b> oil in large saucepan over medium-high heat. Fry chicken, turning once, for 5 to 7 minutes or until browned. Remove from saucepan; set aside.<BR><BR> <b>ROAST</b> whole chiles over gas stove burner or broil until skins blister. Remove immediately to avoid burning. Place chiles in cold water for 10 minutes. Peel and remove seeds, if desired.<BR><BR><b>PLACE</b> chiles, tomatillos, onion, <i>1/4 cup</i> water and garlic in blender; cover. Blend until smooth. Place chile mixture in same saucepan. Cook over medium-high heat, stirring frequently, for 10 minutes or until sauce has thickened. Add <i>remaining 1/2 cup</i> water, bouillon, seasoning sauce and oregano; stir. Add chicken to sauce; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 40 minutes. Add potatoes; cover. Cook for 10 minutes or until potatoes are tender. Add media crema; cook for 5 minutes or until heated through.<BR><BR><b>SERVE</b> with hot cooked rice or warm corn tortillas. Top with cilantro.

Nutrition Information

612.29 Kcal

  • protein

    44.96 Grams

  • carbohydrates

    60.65 Grams

  • sugar

    3.13 Grams

  • sodium

    976.93 Milligrams

  • fat

    20.00 Grams

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