Lunch: Chicken Verde Recipe | Myrecipes

Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Verde Recipe | Myrecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

5 poblano chiles (about 3/4 pound)
4 jalapeño peppers (about 4 1/2 ounces)
5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small)
2 cups chopped onion (1 large)
1 tablespoon sugar
5 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles, undrained
6 (8-ounce) bone-in chicken breast halves, skinned
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/4 cup chopped fresh cilantro
1/3 cup reduced-fat sour cream (optional)

Instructions

Preheat broiler.
Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.

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