Easiest Way to Cook Yummy Yurim's Mexican Green Chicken

Yurim's Mexican Green Chicken. This Mexican-inspired chicken recipe combines the best of American cooking with a delicious traditional Mexican green chile sauce and cheese. Not only is it easy to prepare; it's also healthy: low-carb, low-fat, and low-calorie—yet bursting with flavor. It's been unseasonably warm here after our early snow in September, so grilling is on the menu.

Heat the oil in a large, heavy saucepan over medium heat. When I think of bomb Mexican food, I think of my favorite Mexican joint in LA. Tacos Por Favor, also known as TPF. You can have Yurim's Mexican Green Chicken using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Yurim's Mexican Green Chicken

Prepare 2 packages of chicken drum sticks (comes with about 10 in there).
Prepare 1 packages of boneless skinless chicken breast,(comes with about 6 in there).
You need 4 of knorr chicken bouillon.
It's 1 large of onion (sliced pretty big).
Prepare 6 clove of garlic.
You need 1 pints of of sour cream.
It's 6 of poblano peppers.
It's 2 packages of shredded mozzarella cheese(.
It's 1 large of aluminum casserole dish like for a turkey.
Prepare 3 quart of water(if not more) in each pot.

It's located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean. So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won't weigh you down - SO good!! " My green chile chicken posole is made with frozen fresh posole (nixtamalized corn) which takes about an hour to cook.

Yurim's Mexican Green Chicken step by step

In 2 large pots add the water(make sure it covers the chicken all the way so it can boil properly, add more if needed), add 1 package of drumsticks in one and the other package in the other pot and divide the chicken breast in each as well,onions, garlic and chicken bouillons and bring them to a boil until chicken is fully cooked.
Take the poblano peppers and roast the outside of them(I have a gas stove so I just use tongs to hold each one and roast them on open fire, but if you have an electric stove you can use a tortilla skillet to roast them just make sure it's super hot) and once your done roasting your peppers, preheat your oven to 375°F.
Once the peppers are roasted put them in a bag while still hot and close the bag to let them steam up for about ten minutes then take them out of the bag and scrape off all the black burnt part off and take the seeds out and core, you should be left only with the skin that was roasted.
Place 3 of the roasted peppers in the blender along with half of the pint of sour cream and about 2 cups of chicken broth that was made from boiling the chicken and add salt and pepper(you can eyeball it) blend it all together.
Place all the boiled chicken in the large aluminum casserole dish and pour the pepper mixture over the chicken, repeat the steps again for the rest of the peppers and sour cream and chicken broth, blend it and pour over chicken again until it's coated pretty good!.
Sprinkle both packs of the shredded mozzarella cheese over the chicken until it's completely covered then put it in the oven for about 30 minutes or until cheese is completely melted!.
This dish goes great with Mexican rice and corn tortillas to eat it with,TRUST ME IT'S DELICIOUS!!!.

I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.