Easy Pressure Cooker Chicken Chile Verde | Kenji's Cooking Show

Find the full recipe fore pressure cooker chicken chile verde here: www.seriouseat...
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[@WhiteZerox]

Hey Kenji! Quick thought on the stove starter issue, maybe you've already deduced this: If there was a spark on the outer edge of the stove top, leaving a burn mark like that, I'd be very concerned that there is an electrical short on the stove top, and it grounded itself to the adjacent counter top. Could be quite dangerous of that short is still present, even if the clickers aren't working. Hope you stay safe and healthy! ♥

[@findthisrighthere9476]

Hope he check this out

[@paulatreides9096]

kenji pls read this ^^

[@ChadHillInfoSciGuy]

you beat me to it WhiteZero! If it arced out like that there's a grounding issue with the stove and (most likely) a bracket or something else - electricity always finds the easiest path! Get this fixed ASAP Kenji!

[@osheebFood]

🤔

[@tradersato]

I’d check if the person that installed it did not wire the cord in the back correctly as there are 3 wire and 4 wire receptacles and that house may be older and have a live ground.

[@sickspaq]

“Hey honey, the new neighbor is standing in the window and eating with a camera on his head again”

[@publicsafetyannounceman]

20:57 "Without really *takes bite* Oh God" that reaction to your own food is priceless

[@damienshii]

I love how you always emphasize how people don't need to follow recipes exactly to make a dish. It gives people reassurance that they practically can do just about whatever is best for them. I know it's a pretty common sense thing in the end if you know how to cook, but there are people out there who're nervous about getting into cooking despite how rewarding it is.

[@socrnjazzz]

Kenji, I’ve made this dish already from your Serious Eats article multiple times and my wife wanted me to tell you that it’s your fault that we accidentally ate 5 large chicken breasts in one night because I assumed we’d have leftovers. 🤣

[@fabeys2816]

😂😂 my gf:" honey, isnt that too much for the two of us?" 1 hour later: two ppl food pregnant on the couch 🙈

[@alexrojas6946]

Kenji I really appreciate your effort to pronounce Spanish words properly. So many people who want to present these dishes don’t bother to really learn how to respect them and it makes me happy when you do.

[@Maj0rFloater]

I have learned a lot from Kenji's videos, but nothing more important then having a baby trash can on your counter. Gamechanger.

[@saamirt]

its a compost bin

[@Maj0rFloater]

@@saamirt It's fuckin genius is what it is my dude

[@lillypatience]

I learned it from Rachael Ray!

[@washer2345]

Quick organic chemistry rule of thumb: reaction rates double every 10°C. It's interesting to see this broadly holds true for cooking! Going from 100 C to 120 C = 4 x faster cooking in theory - totally makes sense that cooking time goes from 60 mins to 15 mins!

[@roswar3817]

Wow, I really need an instant pot then

[@RealHypocrisy]

@@roswar3817 i love 4minute rice lol

[@Scottjf8]

@@RealHypocrisy one of my favorite examples is risotto. Takes forever on stovetop constantly adding stock and whisking and reducing over and over and over. IP you throw it all in and let it go for 10 mins and comes out perfect every time.

[@johnkirk.]

@@Scottjf8 does that come out good? no stirring?

[@Scottjf8]

@@johnkirk. no stirring since it's in the IP. Comes out perfect every time.

[@Onyx-go6rh]

11:46 me when i have to present my project in front of the class, teacher, and principle

[@splat_the_ghost]

Damn, I felt that

[@fabeys2816]

We've all been there (well, most of us)

[@nathanaelbrown2062]

I'm dead 😭😂

[@miiwii7873]

Absolutely dying at this comment!

[@nambo1445]

Kenji, these videos are really good. POV cooking makes it more interesting, and the commentary combined with the satisfying kitchen noises make it all very entertaining

[@condor7001]

I love seeing recipes like this that are intentionally un-fussy. I think it's a great way to get more people in the kitchen that maybe don't have a lot of experience, or that just want to get something home made on the table without a lot of effort. And, its really good that you actually call out the "proper" steps you're skipping. Things like not worrying about the cut size and consistency on the veg, and not searing the veg/chicken

[@AmiableGrace]

Made this last night and it’s so amazing. Just using the latent water from the food made a stew that was so incredibly flavorful. I cut down on the spice a bit for my 18 month old but she was obsessed! I constantly go back to your post about feeding Alicia and it makes me so happy when she tries and loves food with flavors from around the world.

[@johnhewett5952]

I know it's a cooking show. I have been a wood flooring professional for a while. Your wood floors are looking good!

[@garlock007]

This also seems like a pretty healthy meal! I've been on a diet for a month now and it's gone well, but it's been a learning curve to figure out healthy food that I actually enjoy. This would be a big improvement from boring brown rice and grilled chicken or fish.

[@MegaBabyRawr]

Oh Yeah, a lot of stew/braised dishes are usually very healthy with lots of vegetabels, legumes, and good protein. The only thing to watch out for in these dishes I've noticed is the fat content of the meat you are using (and calories because they are very delicious!). Things like beef stews can be very fatty but this chicken chile verde is very lean and nice

[@Butterforyourrolls]

Dear god Kenji, I just made this and its immaculate.

[@jerryweil7053]

Made this tonight with skinless bone-in turkey thighs. The market was out of pork shoulder. It came out fantastic! I’ve now made it all three ways (pork, chicken & turkey). Thanks again, Kenji!

[@Basomic]

20:59 you know the food is good when it interrupts Kenji

[@PrecludeLP]

Kenji, this is one of my favorite recipes of yours. I made it two years ago for a small office chili competition, and it won. Great to see a video for it. It's damn good.

[@Ena48145]

That's so cool! I don't have a pressure cooker so I'm going to have to look up some other serious eats recipe. I busted my knee the other day and I'm completely out of commission.. if I can hobble my way to the kitchen next week this is at the top of my list

[@margaretcopeland1055]

Green tomatoes are an excellent substitute for tomatillos. I've grown tomatillos and there are many varieties. I had a garden full, didn't harvest, and then I had a frost. That increased the sweetness in the tomatillos, incredible. I've also had "crop failure" with the tomatllos but I had plenty of green tomatoes. They make an excellent and useful substitute. There is a difference but by the time you get all of those chiles in there, frankly, I can't tell the difference.

[@oanhlin]

kenji, i just wanted to say thank you for not forgetting your nonbinary subs, it really means a lot !!

[@skibbiditoilet9999]

I could watch you all day, man. Brilliant as always.

[@motecarlo1286]

I’m here for the hair flip, Kenj.

[@sloucherdotorg7]

That would go great on some chilaquiles or on a huarache.

[@TheCatWitch63]

It would also be great for making enchiladas suizas!

[@kickartist1]

Crazy how good this was! Even if it took hours, it would be stupid good. Thank you for including stovetop pressure cooking guidance in your video.

[@lesliedausey]

I made this a few nights ago. We first enjoyed it as tacos. Today I cooked some cannellini beans in stock and garlic, then added the leftover chicken, quart of verde sauce, and pint of lime rice to make a nice chicken verde chili for a cold Chicago night. Perfected with lime, crema, avocado chunks, cilantro, and pickled onions.

[@craignelson5689]

Really creepy, we just made this tonight - it was sitting in the instant pot cooking when this uploaded...

[@armLocalhost]

Kenji is watching after you.

[@Radiant_Allomancer]

Literally same???! We just finished eating it

[@CHEVYCAMARO4GEN]

Damn should of saved me some

[@coreyschwanz9316]

I've been making this dish for years now since I first found it and love it every single time. Sometimes I use those leftovers over a pile of chips and throw on an egg for some lazy chilaquiles. Sooooo good

[@oinkinator2]

Hey Kenji! I love seeing the equipment that you use (your breville sous chef food processor and now your breville pressure cooker). If you ever have the time, I’d love to see you do some more equipment reviews if possible! Thanks again for the great content as always.

[@tylerk.7947]

Love the little tidbits of knowledge you sprinkle on top. I know the cape gooseberry by a few different names as well. In Hawaii they’re called poha berry, but I learned of them as ground cherries. Such an fun tasty fruit that not many people know of. I grow them in my garden every year

[@morganchilds9054]

"I'm just gonna use my hand blender... which is a 300hp Evinrude outboard motor"

[@davidpatterson3348]

Just came across this one a week or so ago (didn't know Kenji jad KZbin channels). This is awesome. My wife and I made this tonight. Super easy and astonishingly tasty. Yay Kenji!

[@Butterforyourrolls]

Thank you Kenji. I feel like I have said this on other videos but you make me so passionate for cooking and these videos are an absolute treat.

[@DaMorg3]

Am I the only one who finds it hard not to smile and laugh during the munching and slightly surprised“Mmm!” sounds at the end? As if somehow Kenji was not expecting it to be as good as it is? 😂

[@markfulton3100]

Hi Kenji! Recently former synthetic organic chemist (the chefs of the chemistry world, if you will) here. Our rule of thumb for pressurized reactions, based on the Arrhenius equation, is that the rate of a reaction roughly doubles for every 10 degrees Celsius you increase. Translating to the cooking world, every 10 C should halve your cooking time! Great description of how pressure cooking works.

[@JKenjiLopezAlt]

Which makes sense as 20C higher roughly quarters cooking time.

[@roughridersak]

20:59 "Oh God"

[@isabelmoulton1429]

Hi Kenji! Thanks for rolling out such great content and sharing your knowledge of cooking and food science. Your videos are like therapy to my boyfriend and I, we love watching them and learning together! Much love from Ireland :)

[@lucasgardner6189]

I do chicken like this in my pressure cooker using a jar of herdez roasted salsa verde and a can of hatch chilies. How have I never thought about doing it with fresh vegetables. Thanks Kenji!

[@PackOfWolves]

This is the same technique my Mum used my whole childhood for pressure cooking flavourful meat - we don’t add water or stock in Indian cooking, we fry up the meat for colour, then add salt right before locking the pressure cooker. The meat releases stock, and everything is braised in that liquid. And, we always use bone-in pieces, for better flavour.

[@Rohan2698]

I've made this recipe for years not knowing it was yours, thank you!

[@BobDeBuildr]

5:15 *puts onion in pot* "alright, tomato in there"

[@stevejeffries2571]

I bet you don't make any mistakes Matt! Cheers.

[@vital20]

Kenji consistently brings the best Chaotic Good energy 😂

[@daniellejordan4551]

Making this tonight, but I don't have a pressure cooker, so it's happening in the dutch oven on the stove top. I'm gonna make this work one way or another. Thanks for the inspiration, Kenji.

[@sreyemhtes]

Made a version of this. Can't stop eating it. OMG. Tart, spicy, rich, not heavy but heavy enough. Damn so good.

[@amsherazee]

One of my favourite recipes of yours from seriouseats. We made some this year, using the meat to make quesadillas. Then we used the stew as a 'birria' dip... So good!

[@backbonz]

Can’t wait to do this. I really like that you do this in your own kitchen and not a pimped out “pro” kitchen. Is that weird?

[@bigraydawg11]

Hell no. It makes us believe we can do it too

[@thatsMrJimToYou]

to be fair his kitchen is pretty pimped out, but agreed!

[@michaelmorrongiello8423]

The thing that blows my mind about Kenji is how applicable it feels to my life. We honestly just got a pressure cooker 2 months ago and it's not the first time his content has mirrored what I have available. When I first got into sauerkraut, there he was with sauerkraut quesadillas. hell, I just made his chicken soup from last week because it detailed exactly what I had laying around in the fridge

[@brentm4386]

Yes! Weird as fuck! Ya freak!

[@backbonz]

@@thatsMrJimToYou you know what I meant. Looks more like my kitchen than Rachel Rays

[@iv8976]

My mom used to make this when she was tired after a long day of work. Easy and delicious!

[@andybrown9872]

My Dad used to make this a lot with a lot more jalapeños. We used it as a topping for enchiladas.

[@crabmansteve6844]

I love cilantro stems more than the leaves, I personally think they're just as strongly flavored if not more so. And the crunch is just an added bonus.

[@timothysammy3019]

So. Did anyone else realize when he put the onions in the pot, he said tomato in there or is it only me? Lol love your videos an they made me start cooking more. Thank you for all the info that you share in your videos as well.

[@joseph_b319]

I made this, and wow!!! I just switched tortillas to rice. I cant wait to try it with pork.

[@AMTunLimited]

I've noticed you using a cleaver (chinese cleaver?) in some of your more recent videos, and I've heard of people using that style of small cleaver as their chef's knife. could you maybe do a video about that, and how it differs from using a "regular" chef's knife?

[@PolkaLeshy]

regular chef's knife have better handling to cut small things.

[@JKenjiLopezAlt]

No, that’s not true. A Chinese cleaver can be used for very fine knife work.

[@1337billybob]

I got sent an inexpensive (apparently it is one used in a lot of professional kitchens ) one on accident when I bought an inexpensive meat cleaver. Someone misread the product codes. It was a happy accident. It holds an edge well and it's great for shredding cabbage extremely finely. Whenever I am getting through lots of veggies it is my go to knife since it's weight really helps it glide through them and with the blade height I am confident that I can use my knuckles to keep it from slicing into my hand while I hold the veggies.

[@earlystrings1]

I started using a Chinese Chefs knife for Chinese dishes and now I use it for maybe 70 percent of all cutting. They are a great tool in the arsenal.

[@liamconnor1166]

@@UnCoolDad Probably just to help retain the edge. Scraping your knife to pick up stuff will make it blunt quicker.

[@martinraboy5971]

Hi Kenji, I love watching your videos, I use your recipes often, as well as Chef John’s. Chicken verde will be this week’s weekend family meal. Thank you!

[@GoodAfternoonPippa]

This is the best thing I’ve ever made. Seriously! I was giving up on using my Instapot but now I’m already planning on making this again and giving it to friends.

[@rawali1]

I just made this and I don't understand how it's possible that it's this good. I'm in shock. Thanks for an awesome recipe!

[@fantsepants1747]

I've made this recipe so many times, and it is great.

[@MrHackfu]

FYI, if you are going to grow tomatillos you need at least 2 plants. I spent half a growing season learning that fact. :)

[@popczar]

I made this today and it was fantastic. Thank you for the great content!

[@bigbird2451]

I like to use cilantro or parsley stems sliced as long as they are wide as a veggie caviar kind of thing for garnish and texture.

[@antigravity19]

Very nice quick version of this dish. I love the flavor charing all the veg first but this makes it a much easier weekday dish.

[@Basomic]

This looks so good yet so accessible, practical, and easy. Thanks Kenji!

[@noedog]

Thanks for giving times for stovetop pressure cookers🙏. Very helpful.

[@adambassett8722]

Very informative explanation of how the pressure cooker works it’s magic. Cheers

[@treasuretreereynolds1764]

This is making my mouth water. Stupidly easy way to make Chile Verde! Stay safe everyone!

[@goobgo]

If you're lazy like me and don't feel like cleaning a blender, a potato masher works fine to crush the veggies. Obviously won't be smooth but I like it a little chunky anyways

[@perro-PELIGRO]

Just made this, it was awesome, thank you. PD: the lime he squeezes on top of the taco at 22:26 is not optional.

[@JosephGorndt]

Oh, man, I haven't made my chile verde in AGES! So long, in fact, that I didn't have a pressure cooker last time I made it. I'm going to have to do the pork one you talked about sometime this week.

[@SulliverVittles]

Will always love more pressure cooker recipes.

[@jackiec112]

Super yummy!! We just made this tonight inspired by your video. Incredible and a ridiculously simple recipe that we will add to our repertoire. Thank you so much!!

[@ericeighmy1278]

Nice explanation of how a pressure cooker works. Thank you sir.

[@fiatunonewsletter6782]

Schools feeding program. I'm very passionate about that and a schools cook for the past 24 years. In Africa, many children, their only meal a day was at the school. Now that schools are closed due to Covid, imagine the hunger the pandemic also cause. World wide we have to stop the pandemic asap. Please ware a mask, sanitize your hands and protect our children.

[@TheAssassinPanda]

This is such a great recipe, I love it! And I fully recommend using the fish sauce, it takes it to a whole new level

[@hacksaw4966]

Looks like a keeper! But, where are the old dogs in the new kitchen???

[@buttersticks_]

You make my mouth water every time! Keep it up!

[@kevcruickshanks]

Hey Kenji. Did you know that your pressure cooker has a pressure release/selection button? Also, should you choose to release the pressure manually, by flipping the weight (instead of thenvutton), it's easily acheived with one finger. Just knock it round 90Deg. No need to get both hands close to that pressurised steam

[@Rjbaker83]

This looks really delicious. I’ll have to make it. Can’t wait to see a tour of your kitchen once it’s all finished.

[@samtar5248]

Wishing you a wonderful 2021!!

[@firstlast446]

My grocery order got messed up and they only sent me 2 tomatillos, I decided to press on and make this anyway, turned out great even with that change. Thanks for the video.

[@xxfrogluvrxx]

this was the most delicious thing I've ever made

[@navdhillon7912]

I like your real and lived in looking kitchen.

[@Vall3y]

Best cooking guy on youtube

[@DanRichardson]

Watching this while unwrapping my brand new KAN knives 😁

[@dr.kraemer]

I like what green onions do in this recipe.

[@GnarlyVomit]

Ok, so I made the pork recipe for this off of serious eats. It's one of the best things I've eaten. made perfect breakfast tacos the next day.

[@christianordonez5704]

CONGRATS ON 800K!!!

[@jaxeight]

Your kitchen is beautiful!!!

[@Nhp456]

Made this tonight!! Awesome 👍🏽👍🏽

[@sightfire]

The pork shoulder version of this is easily my favorite pressure cooker recipe

[@soccerdude98]

Kenji, could you do a video on how you take care of your cutting boards? I love the one you're working on.

[@GruntySmurf]

Yes please. Do you wash the wooden one after chopping veggies and how to keep it from drying out?

[@violetviolet888]

@@GruntySmurf If the veggies are clean, just wipe with damp warm cloth. Oil the board with food grade mineral oil.

[@bingus160]

The. Flow. Is. Real.

[@brianharris2098]

5:15 *Adds onion* "Alright, tomato in there!"

[@nlokteff]

I am wondering if this will work in a crock pot, but just with more time. Do not own a pressure cooker. :(

[@lavenderbee3611]

A pressure cooker or instant pot is well worth it, I love this kitchen tool and don't know how I ever lived without it.

[@Dr-dikhead]

I miss the old kitchen :( but ill still watch you :)

[@stuyg86]

ok now I need an insta pot, that looks to good.

[@adelinenicholas922]

You won't regret it. Electric pressure cookers are awesome!!

[@donovanhebert8291]

You can also serve this over an omelet. So good!

[@DevonRegan]

Do you have a recommendation for a hand blender? Been meaning to get one, this feels like a great excuse to make it happen.

[@Law030811]

Ditto.

[@robin0999]

Honestly, I have the same one that Kenji is using in this video and it's great. Brand is All Clad. Check out his 2 minute mayo recipe after you buy one, if you want to change your life for the better :)

[@brtecson]

theyre all shockingly similar tbh. costco sells a cusinart one that works very well for $20

[@JKenjiLopezAlt]

Having done several side by side tests over the years, they are not shockingly similar, there’s a huge difference in how well they blend and their power. www.seriouseats.com/2017/11/best-immersion-blenders.html

[@brtecson]

@@JKenjiLopezAlt Maybe in a side by side test you could tell the difference in textures of curry pastes, etc. But for a soupy blend like this recipe, mayo, toum etc I seriously doubt that you could taste or feel the difference between a $20 cusinart and a $100 All-Clad. But if being a purist is your thing, go for it.

[@BethAnn10987]

Oh man, I’m going to use the heck out of this recipe and hopefully put away some jars of home made verde sauce for the Winter

[@eryka02]

Had no clue that you could put the pressure cooker bowl directly on the stove. I thought it would get ruined. Lol Learned something new today. 🤦🏻‍♀️

[@NoahTheDude420]

Happy New Year Kenji!

[@ReigginHilderbrand]

So glad to have you back in 2021! Kenji, how is the Anova oven working out for you?

[@theodoremourad]

@Kenji- Please release a video or written guide on how to season a baking steel so beautifully.

[@stephenholbrook6336]

*me cowering in the corner for wearing latex gloves and using a spoon to clean my serranos while Kenji dives right in