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Restaurants›Social Cantina Bloomington›La Verde Recipe

La Verde Recipe

Name: Social Cantina Bloomingtons La Verde Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups onion, thinly sliced; 2 tbs garlic cloves, minced; 2 tbs chipotle peppers in adobo, chopped; 1 cups tomato purée or crushed tomatoes; 1 tsp smoked paprika; 1 tsp cumin, ground; 0.5 tsp dried oregano; 1 tbs vegetable oil; 0.5 cups chicken stock or water; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 1 cups long-grain white rice, rinsed; 1.5 cups water; 0.5 tsp salt; 0.5 cups fresh cilantro, chopped; 1 tsp lime zest; 1 tbs lime juice; 1 tbs unsalted butter or oil; 6 pieces tomatillos, husked and quartered; 1 pieces jalapeño or serrano, stemmed; 1 pieces garlic clove; 0.25 cups fresh cilantro; 1 tbs lime juice; 0.5 tsp salt; 2 tbs water (to thin, optional); 2 pieces ripe avocado; 2 tbs red onion, finely minced; 1 tbs lime juice

Inspired by Social Cantina Bloomington

Time1h

Serves3

tinga marinated chicken, cilantro lime rice, salsa verde, guacamole, tomatillo crema, tropical pico, mango, red cabbage

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Ingredients

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Tinga-marinated Chicken

1 lb boneless skinless chicken thighs

1/2 cups onion, thinly sliced

2 tbs Garlic cloves, minced

2 tbs chipotle peppers in adobo, chopped

1 cups tomato purée or crushed tomatoes

1 tsp Smoked paprika

1 tsp cumin, ground

1/2 tsp Dried oregano

1 tbs Tuscany sunflower oil

1/2 cups chicken stock or water

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Cilantro-Lime Rice

1 cups long-grain white rice, rinsed

1 1/2 cups water

1/2 tsp Celtic sea salt

1/2 cups Fresh cilantro, chopped

1 tsp lime zest

1 tbs ReaLime juice

1 tbs unsalted butter or oil

Salsa Verde

6 pieces tomatillos, husked and quartered

1 pieces jalapeño or serrano, stemmed

1 pieces Garlic clove

1/4 cups fresh cilantro

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

2 tbs water (to thin, optional)

Guacamole

2 pieces ripe avocado

2 tbs red onion, finely minced

1 tbs ReaLime juice

2 tbs Fresh cilantro, chopped

1/2 tsp Celtic sea salt

1/2 tbs jalapeño, seeded and minced (optional)

Tomatillo Crema

1/2 cups roasted tomatillo (from salsa verde)

1/2 cups sour cream or Mexican crema

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

Tropical Pico & Mango

1 cups mango, diced

1/4 cups red bell pepper, finely diced

1/4 cups red onion, finely diced

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Pickled Red Cabbage

2 cups red cabbage, thinly sliced

1/2 cups Rice vinegar

1/2 cups water

1 tsp sugar

1/2 tsp Celtic sea salt

Assembly / Garnish

2 tbs Fresh cilantro leaves

2 pieces Lime wedges

1/2 cups mango slices (extra, optional)

6 pieces tortillas or plates for serving

Method

Tinga-marinated Chicken

Prepare marinade and cook chicken

Heat 1 tbs oil in a medium skillet over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30 seconds. Stir in chopped chipotle peppers, tomato purée, smoked paprika, cumin, oregano, salt and pepper. Add 1/2 cup chicken stock and bring to a simmer. Add chicken thighs, turning to coat in the sauce. Reduce heat to low, cover, and simmer until chicken reaches 165°F (about 15–20 minutes).

Shred and finish

Transfer chicken to a cutting board, shred with two forks. Return shredded chicken to the skillet and simmer uncovered for 3–5 minutes to reduce sauce. Stir in 1 tbs lime juice, adjust salt to taste. Keep warm.

Cilantro-Lime Rice

While the chicken cooks, bring 1.5 cups water and 1/2 tsp salt to a boil in a small pot. Stir in rinsed rice, cover, lower heat to a simmer and cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork. Stir in 1 tbs butter or oil, lime zest, 1 tbs lime juice and 1/2 cup chopped cilantro. Taste and add more salt or lime if desired. Keep warm.

Salsa Verde

Preheat broiler or a dry skillet. Place husked tomatillos and jalapeño on a sheet pan and broil or char until blistered and blackened in spots, 6–10 minutes, turning as needed. Let cool slightly.

In a blender, combine roasted tomatillos, charred jalapeño (remove seeds for milder heat), garlic, 1/4 cup cilantro, 1 tbs lime juice and 1/2 tsp salt. Blend until smooth, adding 1–2 tbs water if needed to reach desired consistency. Adjust seasoning and set aside.

Tomatillo Crema

Measure 1/2 cup of the prepared salsa verde (roasted tomatillos). In a small bowl or blender, combine with 1/2 cup sour cream, 1 tsp lime juice and 1/4 tsp salt. Blend or whisk until smooth and light. Chill briefly if desired. Reserve extra salsa verde for serving.

Guacamole

Halve and pit avocados, scoop into a bowl and mash to desired texture. Stir in minced red onion, 1 tbs lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and optional minced jalapeño. Taste and adjust lime and salt. Keep covered to avoid browning.

Tropical Pico & Mango

Combine diced mango, red bell pepper, red onion, 2 tbs cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Toss gently and refrigerate briefly to let flavors meld.

Pickled Red Cabbage

In a small saucepan, bring 1/2 cup rice vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer to dissolve sugar and salt. Remove from heat and pour immediately over the thinly sliced red cabbage in a jar or bowl. Let cool to room temperature, then refrigerate at least 15 minutes (longer for stronger pickling).

Assembly / Garnish

Warm tortillas if using. On each plate or tortilla, lay a scoop of cilantro-lime rice, a generous portion of shredded tinga chicken, a spoonful of salsa verde, a dollop of guacamole, a drizzle of tomatillo crema, a spoonful of tropical pico with mango, and a small pile of pickled red cabbage.

Garnish with fresh cilantro leaves and extra mango slices if desired. Serve with lime wedges on the side for squeezing. Enjoy immediately.