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
Units
Scale
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
