Chicken Chile Verde Recipe
This easy Chicken Chile Verde is made with tender chicken thighs simmered in a vibrant homemade green chile sauce of roasted tomatillos, poblano peppers, jalapeño, garlic and cilantro. Bright, tangy and slightly smoky, it's an easy dinner that's packed with fresh flavor.
Servings: 6
Cost: $14
Equipment
- Rimmed Baking Sheet
- blender or food processor
- Large Dutch oven or heavy-bottomed pot
- tongs
- cutting board
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 pounds tomatillos husks removed and rinsed
- 2 poblano peppers
- 1 jalapeño pepper
- 1 medium yellow onion quartered
- 4 garlic cloves peeled
- 1 cup chicken stock divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
Optional Toppings
- Diced avocado
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapeños
- Sour cream
- Sliced green onions
- Lime wedges
- Warm corn tortillas
Instructions
- Roast the vegetables. Preheat the broiler. Arrange the tomatillos, poblanos, jalapeño, onion and garlic on a rimmed baking sheet. Broil for 7-10 minutes, turning the peppers halfway through, until the vegetables have softened and are lightly blistered and charred.
- Prep the peppers. Transfer the poblanos to a bowl and cover for about 5 minutes. Peel away any loose skin, then remove the stems and seeds. Remove the jalapeño stem and, for a milder sauce, discard the seeds.
- Make the chile verde sauce. Add the roasted tomatillos, poblanos, jalapeño, onion and garlic to a blender. Add 1/2 cup chicken stock, cumin, oregano, cilantro and 1/2 teaspoon salt. Blend until mostly smooth.
- Brown the chicken. Pat the chicken thighs dry and season with the remaining salt and black pepper. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken for about 3-4 minutes on each side. Transfer to a plate.
- Cook the sauce. Pour the blended chile verde sauce into the same pot. Cook for 2-3 minutes, stirring occasionally and scraping the browned bits from the bottom of the pan.
- Simmer the chicken. Stir in the remaining 1/2 cup chicken stock. Return the chicken and any juices from the plate to the pot. Bring to a gentle simmer, reduce the heat to medium-low and cover. Cook for 20-25 minutes, until the chicken is tender and cooked through.
- Shred. Transfer the chicken to a cutting board and shred or pull it into bite-size pieces with two forks. Return the shredded chicken to the pot.
- Thicken the sauce. Simmer uncovered for another 5-10 minutes, stirring occasionally, until the sauce has reduced slightly and coats the chicken.
- Finish and serve. Stir in the fresh lime juice. Taste and adjust with additional salt, lime or cilantro, if desired. Serve warm with tortillas, rice and your favorite toppings.
Notes
- For milder Chicken Chile Verde, remove the seeds and membrane from the jalapeño before blending.
- For more heat, leave the jalapeño seeds intact or add a serrano pepper.
- Boneless, skinless chicken breasts can be substituted, but begin checking them earlier because they can dry out more quickly than thighs.
- If the finished chile verde is thinner than you'd like, simmer uncovered for a few additional minutes.
- Leftovers can be refrigerated in an airtight container for 3-4 days.
- Freeze Chicken Chile Verde for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
- Add another squeeze of fresh lime after reheating to brighten the sauce.
Nutrition
Calories: 265kcal | Carbohydrates: 13g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 819mg | Potassium: 1035mg | Fiber: 4g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg