Chicken Chile Verde
User Reviews
4.5
34 reviews
Excellent
Chicken Chile Verde
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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.
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Ingredients
- 2 tablespoons olive oil divided
- 1 1/4 pounds tomatillo husks removed and washed to remove tacky film on skin
- 1 jalapeno pepper halved, seeded and deveined
- 2 poblano chile seeded and deveined
- 1/2 onion quartered with the root intact, yellow
- 3 cloves garlic
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- salt fresh ground, to taste
- black pepper fresh ground, to taste
- 4 ounce diced green chiles canned
- 1 cup cilantro
- 1 lime juiced
- 1/4 cup chicken broth low sodium or water
- 1 1/2 pounds chicken breast cut into bite sized pieces, boneless, skinless
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the chicken chile verde over rice or with warm tortillas. Top with crumbled queso fresco and chopped cilantro if desired.
Nutrition Information
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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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
34 reviews
Excellent
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