Chicken Chili Verde

Experience the soul-warming flavors of Mexico with this vibrant Chicken Chili Verde. This comforting classic features succulent chicken simmered to perfection in a homemade green sauce crafted from charred tomatillos, smoky poblano peppers, and aromatic garlic.

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By charring the vegetables before blending, you unlock a deep, smoky complexity that elevates the dish beyond a simple stew. Whether you prefer chicken thighs for their juiciness or breasts for a leaner option, the slow-simmering process ensures every bite is tender and infused with the bright notes of lime and cumin.

Ingredients

• Chicken: 2 lbs (900 g) boneless, skinless chicken thighs or breasts, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
• Green Sauce: 1 1/2 lbs (700 g) tomatillos (husked and rinsed), 2 poblano peppers, 2 jalapeño peppers, 1 large onion (peeled and quartered), 6 garlic cloves (unpeeled), 1 bunch fresh cilantro, 1/2 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp fresh lime juice
• For Cooking: 2 tbsp vegetable oil
• Garnishes: Fresh cilantro, diced avocado, sliced radishes, lime wedges

Instructions

Step 1: Roast the Aromatics

Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems/seeds from peppers as desired.

Step 2: Blend the Salsa Verde

Transfer the broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.

Step 3: Sear the Chicken

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Add chicken and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside.

Step 4: Simmer the Sauce

Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits. Bring to a simmer.

Step 5: Cook and Shred

Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45–50 minutes, until the chicken is tender. Remove chicken and shred with two forks.

Step 6: Finish and Serve

Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired. Serve hot with garnishes.

Zusatztipps für die Zubereitung

To ensure the best flavor, don't rush the charring process on the tomatillos and peppers; those blackened skins are what provide the signature smokiness. Also, always remember to peel the garlic cloves after roasting before adding them to the blender.

Varianten und Anpassungen

For an extra layer of depth and a hint of nuttiness, try adding a handful of roasted pumpkin seeds (pepitas) to the blender with the sauce. You can also control the heat by keeping the jalapeño seeds for a spicier kick or removing them for a milder version.

Serviervorschläge

This Chicken Chili Verde is incredibly versatile. Serve it in deep bowls with warm corn tortillas for dipping, over a bed of fluffy white rice, or alongside pinto beans for a complete and satisfying Mexican meal.

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Gather your favorite toppings and enjoy this bright, tangy, and deeply satisfying Chicken Chili Verde. It’s a classic dish that brings warmth and authentic Mexican flavor to any table.

Recipe FAQs

→ What makes chili verde green?

The signature green color comes from tomatillos, poblano peppers, and jalapeños. These vegetables are charred under the broiler before blending, which deepens their flavor while maintaining their vibrant hue. Fresh cilantro also contributes to the bright green appearance.

→ Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well and may reduce cooking time slightly since they're leaner. However, thighs remain more tender and juicy during longer simmering. Either way, shredding the cooked meat helps it absorb the tangy sauce more thoroughly.

→ How spicy is this dish?

The heat level is moderate. Jalapeños provide gentle warmth without overwhelming the bright, tangy flavors. For less spice, remove all seeds and membranes from the peppers. For more heat, leave some seeds in or add an additional jalapeño.

→ What should I serve with chicken chili verde?

Warm corn or flour tortillas are essential for scooping up the flavorful sauce. Rice, refried beans, or warmed black beans make excellent sides. The dish also works well over cauliflower rice for a lighter option.

→ Can I make this ahead of time?

This dish actually improves after resting in the refrigerator for a day or two. The flavors meld and the sauce thickens beautifully. Store in an airtight container and reheat gently, adding a splash of chicken broth if needed to loosen the sauce.

→ Is this dish freezer-friendly?

Yes, it freezes exceptionally well. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly on the stovetop, stirring occasionally to prevent sticking. The texture remains excellent after freezing.