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4.5 from 51 votes

Chicken Chile Verde

Chicken Chile Verde is an easy Mexican stew that's full of flavor! Diced chicken breasts are simmered in an easy tomatillo green chile sauce and served over rice or with warm tortillas.

Prep Time
20 mins
Total Time
20 mins
Servings: 6 servings
Calories: 283 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/4 pounds tomatillos, husks removed and washed to remove tacky film on skin
  • 1 jalapeño, halved, seeded and deveined
  • 2 poblano chiles, seeded and deveined
  • 1/2 of a yellow onion, quartered with the root intact
  • 3 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and fresh ground black pepper to taste
  • 4 ounce can diced green chiles
  • 1 cup cilantro
  • 1 lime, juiced
  • 1/4 cup low sodium chicken broth or water
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces

Instructions

    Cup of Yum
  1. Preheat oven to broil and move one of the oven racks to the top portion of the oven. Line a sheet pan with foil and place the poblanos, jalapeño, onion, tomatillos, and garlic cloves on it. Drizzle with a tablespoon of olive oil and rub everything until it's coated. Sprinkle with salt and pepper.
  2. Broil for 6 minutes and then rotate the sheet pan and broil another 6 minutes or until the chile skins are blackened and the tomatillos have softened. Remove from the oven and roughly chop the poblanos, jalapeño, and onion.
  3. Add all of the vegetables along with any of the juices from the tomatillos to a food processor or blender. Add in the dried spices, can of diced green chiles, cilantro, lime juice, and chicken broth or water. Purée until smooth and taste for seasoning. Add additional salt, pepper, or lime juice as needed.
  4. Add the remaining tablespoon of olive oil to a large skillet. Heat over medium-high and swirl the oil to coat the bottom of the pan. Add in the chicken and spread it into a single layer. Season with salt and pepper and let it cook undisturbed for about 3 minutes.
  5. Once browned stir it and cook for another minute. The chicken shouldn't be fully cooked at this point. Pour in the chile verde sauce and stir. Cover with a lid and simmer on low for 15 minutes.
  6. Serve the chicken chile verde over rice or with warm tortillas. Top with crumbled queso fresco and chopped cilantro if desired.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 12g (4%) Protein 37g (74%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 96mg (32%) Sodium 93mg (4%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 12g 4%
Protein 37g 74%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g 41%
Cholesterol 96mg 32%
Sodium 93mg 4%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.