Description
Chicken Chili Verde is a vibrant and flavorful Mexican-inspired stew featuring tender chicken thighs simmered in a tangy and smoky tomatillo and roasted pepper sauce. Perfectly balanced with fresh lime, cilantro, and a blend of mild to moderate heat from poblano, anaheim, and jalapeño peppers, this dish offers a comforting meal served with crunchy tortilla chips and fresh herbs.
Ingredients
Scale
Vegetables and Herbs
- 2 pounds tomatillos, husked and halved
- 3 poblano peppers, halved
- 2 anaheim peppers, halved
- 1 jalapeño pepper, halved
- 1 yellow onion, thinly sliced
- 6 garlic cloves, whole and unpeeled
- 1 bunch cilantro, stems removed
- 1 lime, juiced
Meat
- 1 ½ pounds boneless, skinless chicken thighs
Pantry and Seasonings
- 2 teaspoons ground cumin
- Kosher salt, to taste (about 2 teaspoons total)
- Freshly ground black pepper, to taste (about 2 teaspoons total)
- 1 cup chicken stock
- 2 tablespoons olive oil
Instructions
- Roast and char the vegetables: Preheat your oven to broil and line a large baking sheet with foil. Place the tomatillos cut side down, poblano peppers, anaheim peppers, jalapeño, and unpeeled garlic cloves on the baking sheet. Broil for about 10 minutes or until the tomatillos and peppers develop a charred, smoky exterior.
- Steam and peel peppers: Transfer the roasted poblano and jalapeño peppers into a glass bowl and cover tightly with plastic wrap to steam for 10 minutes. This resting period makes peeling easier. After steaming, remove their skins and discard them. Leave the tomatillos and garlic cloves on the baking sheet.
- Blend the sauce: In a blender, combine the roasted tomatillos with their juices, peeled garlic cloves, roasted and peeled poblano and jalapeño peppers, anaheim peppers, cilantro, lime juice, ground cumin, kosher salt, black pepper, and chicken stock. Blend until the mixture is smooth and well combined.
- Season and sear the chicken: Pat the chicken thighs dry and season generously with about 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Heat 2 tablespoons of olive oil in a large heavy-bottom skillet or Dutch oven over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side.
- Sauté the onions and simmer: Add the thinly sliced onions to the skillet with the chicken and sauté for 2-3 minutes until slightly softened. Pour the blended tomatillo sauce over the chicken and onions. Bring the mixture to a boil, then reduce heat to medium. Cover the skillet and let it simmer gently for 20-30 minutes until the chicken is fully cooked and tender enough to shred with a fork.
- Adjust seasoning and serve: Taste the chili verde and adjust salt and pepper as needed. Serve hot in bowls, garnished with fresh cilantro and accompanied by crunchy tortilla chips for dipping.
Notes
- For a milder chili verde, reduce or omit the jalapeño pepper.
- Use boneless, skinless chicken thighs for the best texture and flavor as they stay tender and juicy.
- If you prefer a chunkier sauce, pulse the blender a few times instead of pureeing completely.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- If you don’t have anaheim peppers, substitute with more poblano or mild green chilies.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
