Chicken in Chile Verde

Chicken in Chile Verde
Recipe type: Main Dish

  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas


Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Recipe type: Side Dish

  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.



Recipe type: Drinks

Before mixing up mojitos, you need to make simple syrup. In a small sauce pan, mix equal parts sugar and water (1 cup of each lasts awhile). Stir & bring to a boil. Cool & store in a jar in the refrigerator for up to a month.
  • 1 shot light rum
  • 1 lime
  • 1 Tbsp. simple syrup
  • about a dozen mint leaves
  • ice
  • club soda

  1. Mix up mint leaves & simple syrup in a tall glass until mint is bruised & fragrant.
  2. Squeeze in the lime, add the rum & ice & top off with club soda.
  3. Also delicious without the rum!