Directions:

Prepare the Chicken Chile Verde:

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.

Stir in minced garlic and chopped jalapeños or green chilies; cook for another minute.

Add the chicken pieces to the pot and cook until browned on all sides.

Add chopped tomatillos, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.

Bring the mixture to a simmer, cover, and cook for about 20-25 minutes or until the chicken is cooked through and tender. Adjust seasoning if necessary.

Once done, garnish with fresh cilantro.

Prepare the Red Rice:

In a medium saucepan, heat olive oil over medium heat. Add diced onions and sauté until soft.

Stir in minced garlic and rice; cook for a couple of minutes until the rice is lightly toasted.

Add chicken broth (or water), tomato sauce, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Remove from heat and let it sit for 5 minutes before fluffing with a fork. Garnish with cilantro if desired.

Serve:

Serve the Chicken Chile Verde hot alongside a generous scoop of red rice. Enjoy this flavorful Mexican dish!

1. Enjoy your delicious Mexican Chicken Chile Verde with Red Rice!