Salty, sweet, sour, chile-cilantro-lime chicken has all of these flavors. It tastes fantastic in burritos and wraps, with rice, and on salads.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 20 |
Ingredients
- 10 pounds fresh chitterlings (or frozen chitterlings, thawed)
- 2 large onions, peeled
- 1 large potato, peeled
- 3 stalks celery, with leaves
- 1 medium green bell pepper, chopped
- 1 cup apple cider vinegar
- 3 cloves garlic
- 2 tablespoons salt
- 1 large bay leaf
- 1 teaspoon Creole seasoning to taste
- 1 teaspoon red pepper flakes, or to taste
Instructions
- Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.
- Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.
- Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.
- Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.
- Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.
- Nutrition data for this recipe includes cooking liquid, salt, and vegetables. The actual amount consumed will vary.
Reviews
Great recipe
It’s the best recipe I’ve found.
It was scrumpnanomous !
I didn’t add the potatoes. But it came out great.
This was my first time making chitterlings, I don’t eat them…but my husband loved them. I’m definitely saving this as a favorite.
Yes, I added cilantro and fresh basil and four jalapenos sliced….It turned out fantastic!
Yupper..delishhh
This is how I always make my chitlins minus the bell pepper and celery – tasty!!!
I’ve been making “chitlins” for years and never realized how bland my old recipe was until I tried this one. The highlight of my old “recipe” was the hot sauce that I drowned them in afterwards. While I still loves me some hot sauce, it is only optional with this recipe. I’ve made it twice, both times exactly as written except that I didn’t actually measure any of the spices the 2nd time around and I left out the red pepper flakes because seeing them reminds me of some of the bits and pieces found in unclean chitterlings. I prefer offering it as a condiment. Thanks for sharing this recipe!
I made chittlins for the first time New Year 2018 and will be making them the New Year. I can’t believe how good they were. The best I’ve ever had and I’ve had quite a bit lol! The only thing I did differently is I cooked them with chicken broth but followed the rest of the recipe.
I always like plain and simple recipes. I had an idea on how to make them just wasn’t sure exactly how but this was the first and only recipe that caught my attention. I’ve never made them before because I don’t like them but my husband loves them, so for my love for him I went in with love with these chitterlings. I always use vinegar in my cooking, I buy it by the gallons and that’s what caught my eye was the process of the cleaning in the chitterlings so the smell doesn’t whisp you away for air, well long story short he loved them and he said he was proud of me, so thank you for sharing your recipe, I love it! This is a keeper for me but now I don’t need to look at the recipe because it’s sooo easy to make. I didn’t have a potato at the time so that was the only thing I did not add to the recipe only because I didn’t have it on hand but next time I will make it with the potato.
My family loved the dish. I made one alteration and that is after I parboiled the Chitterlings in water twice, I replaced the water with chicken broth to cook. Wow, A M A Z I N G!!!!!
I tried and even with frozen chitterlings I had to remove the lining. Great recipe.
THANKS FOR SHARING YOUR WONDERFUL RECIPE,THIS WILL BE MY SECOND YEAR USING IT. FABULOUS!!!
Nice recipe only I boiled for two changes of water and then seasoned as I don’t discard the trinity. I add a potato diced when just about done personal preference.
This recipe is the best one out there. Made my husband very happy.
I agree that simply removing a little fat with with specks does not equal clean chitlins….inner membrane must be removed…which is why they are considered a delicacy…cleaning them is time consuming .
I have tried the recipe and it was very good I have to make some more
This will be the 2nd time making chitterlings with the potatoe,and it actually cuts down on the smell,and doing a second or maybe third boil helps,adding the onion and bell pepper last prevents them from becoming too soft,and chili flakes make a huge difference…Thanks going to make a batch for Christmas…
This is my 2nd time in life making these. Followed the recipe, didnt have a bay leaf. Added 1 red pepper. I must say that the prep time is definitely over 20 mins. More like an hour. I only did 5lbs. Went grocery shopping yesterday, saw the chitterlings in the freezer section and decided to give it a try. Initially I was going to give them to my mother to cook, but after finding this recipe, I decided to try it myself. Now if I had to clean these back in the day when they weren’t pre-cleaned??? We would NEVER have these. Its alot of work! (Kudo’s to mom) Anyways,thanks for the recipe. It was simple and straight to the point. The hard work paid off. Everyone enjoyed them.
I’m cooking this recipe now and OMG!!! the aroma alone has friends and family standing near the stove fanning the steam towards their face. If daddy were alive I know he would wonder how did I get rid of the odor chitterlings are famous for, and second where did I get the recipe. This is gourmet!!!