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    Verde Chicken Stew for Pressure Cooker

    clock-icon40 minutes
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    Pixicook editorial team

    A flavorful and savory verde chicken stew made with a mix of peppers, tomatillos, and spices, cooked to perfection in a pressure cooker.

    Ingredients for Verde Chicken Stew for Pressure Cooker

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Bone-in, Skin-on Chicken Thighs And Drumsticks

    0 lb

    Substitute chevron-down

    Poblano Peppers, roughly chopped

    0 lb

    Substitute chevron-down

    Tomatillos, husks discarded and quartered

    0 oz

    Substitute chevron-down

    White Onion, roughly chopped

    0 oz

    Substitute chevron-down

    Anaheim Peppers, roughly chopped

    0 oz

    Substitute chevron-down

    Jalapeno Peppers, roughly chopped

    each

    Substitute chevron-down

    Garlic Clove, peeled

    each

    Substitute chevron-down

    Whole Cumin Seeds, toasted and ground

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Fresh Cilantro Leaves And Fine Stems, loosely packed

    cups

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Fresh Corn Tortillas

    to serve

    Substitute chevron-down

    Lime Wedges

    to serve

    Substitute chevron-down

    How to Make Verde Chicken Stew for Pressure Cooker

    1. Combine Ingredients in Pressure Cooker

    Start by combining the chicken thighs and drumsticks, poblano peppers, tomatillos, white onion, Anaheim or Cubanelle peppers, Serrano or jalapeño peppers, garlic cloves, ground cumin, and a generous pinch of kosher salt in your pressure cooker. This initial mix ensures that all the flavors meld together beautifully.

    2. Heat Mixture

    Heat the mixture over high heat until you start to hear a gentle sizzle. This sizzling is your cue that the ingredients are beginning to cook and release their flavors, setting the stage for a rich and savory stew.

    3. Pressure Cook

    Next, seal the pressure cooker and bring it to high pressure. Cook for 15 minutes under high pressure, allowing the ingredients to fully develop their flavors and the chicken to become tender.

    4. Release Pressure and Remove Chicken

    Once the time is up, carefully release the pressure from the cooker. Use tongs to transfer the chicken to a bowl and set it aside for now.

    5. Blend Sauce

    To the remaining contents in the pressure cooker, add the fresh cilantro and the fish sauce. These ingredients will elevate the stew's flavor, adding a fresh and umami-rich depth. Using an immersion blender or a countertop blender, blend the mixture until it reaches a smooth consistency.

    6. Season Sauce

    Season the blended sauce to taste with a bit more salt if needed. Return the chicken to the sauce, discarding the skins and bones as you go. Feel free to shred the chicken if you prefer a more uniform texture in your stew.

    7. Serve

    Transfer the finished stew to a serving platter and garnish with freshly chopped cilantro. Serve alongside warm corn tortillas and lime wedges for a complete meal that's bursting with flavor. Enjoy your Verde Chicken Stew!

    Variations

    Roasted Verde Stew

    Roast your tomatillos, onions, and green chilies for a smoky flavor.

    Pork Verde Stew

    Replace chicken with pork shoulder or loin for a richer stew variation.

    Creamy Verde Stew

    Stir in sour cream or Mexican crema at the end for a creamier texture.

    Beef Verde Stew

    Use stewing beef or chuck roast for a heartier flavor and texture.

    Roasted Vegetables

    Roast tomatillos, chilies, and onions for a deeper, caramelized flavor in the salsa verde.


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