If you’re on the hunt for a bright, tangy, and perfectly spiced dinner, this Chicken Chili Verde Recipe is seriously one of my all-time favorites. It’s packed with fresh roasted peppers and tomatillos that give it that signature verde color and zing, making each bite feel like a little fiesta in your mouth. Whether you’re cooking for family or just craving some cozy comfort food with a twist, you’ll love how easy and rewarding this recipe is to make.
Why You’ll Love This Recipe
- Fresh Roasted Flavors: Roasting the tomatillos and peppers creates deep, smoky notes that elevate the sauce beyond your typical chili verde.
- Simple, Few Ingredients: You won’t believe how just a handful of fresh ingredients come together to make such a vibrant dish.
- Tender, Juicy Chicken: Slow simmering the chicken thighs in the verde sauce results in melt-in-your-mouth perfection every time.
- Family Favorite: My family absolutely goes crazy for this — and yours will too, I promise!
Ingredients You’ll Need
One of the things I adore about this Chicken Chili Verde Recipe is how it’s all about fresh, punchy ingredients that naturally complement each other. Shopping for these ensures you get the authentic bold flavors of a real verde sauce — plus, roasted peppers add such a lovely smokiness.
- Tomatillos: Key to that signature tangy kick and vibrant green color, be sure to husk them well.
- Poblano peppers: Roasted to bring out a rich, mild smokiness without too much heat.
- Anaheim peppers: They add a subtle sweetness and mild spice, balancing the heat nicely.
- Jalapeño pepper: For just the right amount of warmth — you can adjust based on your heat tolerance.
- Yellow onion: Thinly sliced to add natural sweetness and depth while sautéing.
- Garlic cloves: Roasted whole to mellow their sharpness and deepen their flavor.
- Cilantro: Fresh and bright, it’s the herb that ties everything together.
- Lime juice: Adds a fresh acidity that lifts the whole dish.
- Ground cumin: A warm, earthy spice that enhances the chili’s complexity.
- Chicken stock: Lightens the sauce while infusing savory depth.
- Chicken thighs: Boneless, skinless — they stay tender and juicy during simmering.
- Kosher salt & black pepper: Simple seasoning to bring out the best in all the flavors.
Variations
I love how versatile this Chicken Chili Verde Recipe can be, so don’t hesitate to tweak it to suit your taste or dietary needs. You can make it spicier, milder, or even swap out the chicken for something different — the flavors still shine.
- Use Chicken Breasts: I’ve swapped thighs for breasts before — just watch the simmering time so they don’t dry out.
- Vegetarian Option: Try replacing chicken with hearty mushrooms or roasted cauliflower for a plant-based twist that’s just as filling.
- Extra Heat: Add more jalapeños or a few serranos; I discovered this trick when I wanted to turn up the spice level!
- Slow Cooker Version: Perfect for busy days — brown the chicken then dump everything into your slow cooker for a hands-off approach.
How to Make Chicken Chili Verde Recipe
Step 1: Roast the Peppers and Tomatillos
First things first, preheat your oven to broil. I love how roasting unlocks smokiness with minimal effort. Place the tomatillos (cut side down), poblano, anaheim, jalapeño peppers, and unpeeled garlic cloves on a foil-lined baking sheet. Broil them for about 10 minutes until you see beautiful char marks. Keep an eye on them — broilers can be intense! When I first tried this, it was key to rotate the tray halfway for even roasting.
Step 2: Peel and Prepare the Roasted Peppers
Transfer the poblano and jalapeño peppers into a bowl and cover tightly with plastic wrap to steam—this makes the skin slip right off. After about 10 minutes, peel off the skins and discard them. This process tones down bitterness and gives your sauce a silky texture. Don’t skip this step—it makes a huge difference!
Step 3: Blend the Verde Sauce
In a blender, add the roasted tomatillos with all their juices, peeled garlic cloves, the peeled roasted peppers, cilantro, lime juice, ground cumin, salt, pepper, and chicken stock. Blend until everything is smooth and well combined. I love this part because the bright aromas just fill the kitchen, making me even more excited for dinner.
Step 4: Sear the Chicken and Build Your Chili Verde
Season your chicken thighs generously with salt and pepper. Heat olive oil in a dutch oven or heavy skillet over medium-high heat. Sear the chicken until golden brown on both sides — locking in that juiciness is key. After the chicken is nicely browned, toss in the sliced onions, sauté just until they soften. Then, pour in your blended verde sauce and bring it all up to a boil.
Step 5: Simmer Until Tender
Once it’s boiling, reduce the heat to medium, cover, and let it simmer for 20-30 minutes. You’ll know it’s ready when the chicken shreds easily with a fork — this step is where all those wonderful flavors meld together. If needed, give it a taste and adjust seasoning. This simmering time is when patience really pays off!
Pro Tips for Making Chicken Chili Verde Recipe
- Peeling Tips: When peeling roasted peppers, use a damp paper towel to gently rub off stubborn bits — it’s quicker and less messy than fingers.
- Searing Chicken: Don’t overcrowd the pan when searing to get a perfect golden crust; I usually do two batches if needed.
- Balancing Heat: If you’re sensitive to spice, remove seeds from the jalapeño before roasting, or reduce the amount.
- Fresh Cilantro Finish: Always add fresh cilantro on top right before serving — it instantly brightens the dish and looks beautiful.
How to Serve Chicken Chili Verde Recipe
Garnishes
I’m a huge fan of topping this chicken chili verde with a generous handful of fresh cilantro and a squeeze of lime juice right on the bowl. Sometimes, I also add diced avocado or a dollop of sour cream to mellow the heat and add creaminess. These garnishes make a huge flavor and texture difference, trust me!
Side Dishes
To keep things authentic and fun, I usually serve this with warm tortilla chips or fresh corn tortillas for scooping. Mexican rice or a simple avocado salad work beautifully too. For a heartier meal, try it over fluffy white rice or with a side of refried beans.
Creative Ways to Present
If hosting a party, I like setting up a chili verde bar with bowls of chopped onions, radishes, shredded cheese, jalapeño slices, and lime wedges so everyone can customize their bowls. Spoon the chicken chili verde over baked potatoes or even sweet potatoes for a unique, cozy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so you’ll often enjoy leftovers even more than the first serving!
Freezing
I’ve frozen Chicken Chili Verde Recipe a few times by portioning it into freezer-safe containers. It freezes well for up to 3 months. Just thaw in the fridge overnight before reheating to keep the chicken tender and the sauce intact.
Reheating
When reheating, I prefer warming it gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce. Stir occasionally until piping hot. This way, the chicken doesn’t dry out and the sauce stays luscious.
FAQs
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Can I make this Chicken Chili Verde Recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the onions on the stove first to build flavor, then combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This hands-off method yields tender chicken and well-blended flavors.
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What can I substitute if I can’t find tomatillos?
Tomatillos are the heart of this verde sauce thanks to their tang and texture, but if unavailable, you can try using green tomatoes combined with lime juice for acidity. The flavor won’t be exactly the same, but it’s a workable alternative in a pinch.
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Is there a way to make Chicken Chili Verde Recipe for meal prep?
Definitely! Make the recipe as usual, then portion it into individual containers once cooled. It reheats well and can be paired with rice or tortillas for quick meals throughout the week.
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Can I use chicken breasts instead of thighs in this recipe?
You can, but because breasts are leaner, be careful not to overcook them during simmering to avoid dryness. Adjust cooking time accordingly and consider adding a bit more chicken stock to keep things moist.
Final Thoughts
Honestly, this Chicken Chili Verde Recipe has become such a comforting go-to in my kitchen. It’s one of those dishes where the fresh roasted flavors and tender chicken come together effortlessly, leaving everyone asking for seconds. I hope you enjoy making it as much as I do — it’s a true crowd-pleaser and a wonderful way to brighten up any weeknight meal. Give it a try, and I’m sure it’ll become a favorite in your home too!
Print
Chicken Chili Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chicken Chili Verde is a vibrant and flavorful Mexican-inspired dish featuring tender chicken thighs simmered in a tangy, smoky tomatillo and roasted pepper sauce. This hearty stew balances the slight heat of poblano, anaheim, and jalapeño peppers with fresh cilantro, garlic, and lime juice, making it perfect for a comforting meal served with tortilla chips and fresh cilantro garnish.
Ingredients
Roasted Vegetables and Sauce
- 2 pounds tomatillos, husked and halved
- 3 poblano peppers, halved
- 2 anaheim peppers, halved
- 1 jalapeño pepper, halved
- 6 garlic cloves, unpeeled
- 1 bunch cilantro, stems removed
- 1 lime, juiced
- 2 teaspoons ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup chicken stock
Chicken and Cooking
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil
Instructions
- Broil the Vegetables: Preheat your oven’s broiler. On a foil-lined large baking sheet, place the tomatillos cut side down, poblano peppers, anaheim peppers, jalapeño pepper halves, and unpeeled garlic cloves. Broil for about 10 minutes or until the tomatillos and peppers are nicely charred.
- Steam and Peel Peppers: Transfer the poblano and jalapeño peppers to a glass bowl and cover tightly with plastic wrap to steam for 10 minutes. After steaming, peel off their skins and discard them. Leave the tomatillos and garlic on the baking sheet.
- Prepare the Sauce: In a blender, combine the roasted tomatillos with their juices, peeled garlic cloves, peeled roasted poblano and jalapeño peppers, cilantro, lime juice, ground cumin, salt, pepper, and chicken stock. Blend until the mixture is smooth and well combined.
- Season the Chicken: Season the chicken thighs on both sides with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper.
- Sear the Chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large heavy-bottomed skillet or Dutch oven. Add the chicken thighs and sear until golden brown on both sides, about 4-5 minutes per side.
- Sauté the Onions: Add the thinly sliced yellow onion to the skillet with the seared chicken and sauté for a few minutes until softened.
- Simmer in Sauce: Pour the blended tomatillo and pepper sauce over the chicken and onions. Bring the mixture to a boil, then reduce the heat to medium. Cover and simmer for 20 to 30 minutes, or until the chicken is cooked through and easily shredded with a fork.
- Adjust Seasoning and Serve: Taste the chili verde and adjust salt and pepper as needed. Serve it hot in bowls, garnished with fresh cilantro and accompanied by tortilla chips for dipping.
Notes
- For a milder heat level, remove the jalapeño seeds before roasting.
- You can substitute chicken thighs with chicken breasts but expect less moisture and tenderness.
- Use fresh tomatillos for the best authentic flavor; canned ones can alter the taste and texture.
- Leftovers taste even better the next day when the flavors have fully melded.
- Serve with warm tortillas or rice for a complete meal.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
