Chicken Chile Verde
User Reviews
4.6
Chicken Chile Verde
Description
This recipe begins by broiling tomatillos and several types of peppers until their skins are blackened and blistered, which adds a smoky depth. After steaming briefly and peeling off loose skins, these ingredients are blended with raw onion and garlic to create a smooth green sauce with balanced heat from jalapeño and serrano peppers along with the milder poblano.
Chicken thighs, seasoned and sautéed, are then simmered in the chile verde sauce with added water to reach the desired consistency and lime juice for brightness. The chicken becomes tender as it cooks, absorbing the tangy, slightly spicy flavors of the sauce.
This dish is versatile and can be served with rice, tortillas, or beans. It allows substitutions like chicken breasts or beef and can be adapted for vegetarians by swapping out meat for vegetables or tofu. Notes provide options to adjust spiciness and utilize different cooking methods including Instant Pot or slow cooker.
Ingredients
For the chile verde
- 1 pound tomatillo husked and rinsed (about 10 med-large tomatillos
- 3 jalapeno pepper stems removed
- 2 poblano pepper stems removed
- 1 Serrano pepper stem removed
- 2 medium onion quartered
- 2 cloves garlic
For the chicken
- 2 tablespoons olive oil
- 2 1/2 pounds chicken thigh cut into bite-sized chunks, boneless skinless
- 1 tablespoon kosher salt
- 1 cup water (or more depending on how thin or thick you want the sauce)
- 2 tablespoons lime juice (about the juice from 1 lime)
- 1/4 cup cilantro chopped
Instructions
- Line a baking sheet with aluminum foil and place the tomatillos, jalapenos, poblanos, and serrano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
- Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.) At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
- Add the broiled tomatillos, broiled peppers, diced onions and minced garlic into a large blender. Blend until smooth. Set aside until ready to use.
- Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt.
- Sear the chicken on all sides, turning occasionally, for about 15-20 minutes or until nicely browned.
- Pour in the chile verde sauce and water. Mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits.
- Cover, lower the heat to simmer, and cook for 30 minutes.
- Add the lime juice, cilantro and stir to combine. Taste and season with more salt if necessary.
Notes
- Omit serrano peppers for less spice; reduce jalapeños if preferred milder.
- Chicken thighs provide flavor; replace with chicken breasts for leaner meat.
- Beef stew meat like chuck can be used instead of chicken.
- Use tofu or vegetables and beans (mushrooms, chickpeas, kale) as a vegetarian alternative.
- Substitute cooked shredded chicken to reduce cooking time by 20 minutes.
- Instant Pot and slow cooker methods are available in the full recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 1003mg | 42% |
| Potassium | 616mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 42mg | 47% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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