Chicken Chili Verde
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
347 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Chili Verde
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Chicken Chili Verde was a HIT when we were kids growing up in Tucson. It’s one of the easiest things to make. Trust me, you’re going to want this one on regular rotation.
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Ingredients
- 2 pounds tomatillos husked and halved
- 3 poblano peppers halved
- 2 Anaheim peppers halved
- 1 Jalapeno pepper halved
- 1 yellow onion thinly sliced
- 6 garlic cloves
- 1 bunch cilantro stems removed
- 1 lime juiced
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 1 ½ lbs chicken thighs boneless, skinless
Instructions
- Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
- Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
- In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
- Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
- In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and saute for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.
- Serve in a bowl with tortilla chips on the side and tons cilantro on top.
Notes
- Tomatillos might be new to some of you. They need their papery husks removed and then give them a quick rinse as they are often somewhat sticky.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
27g
(9%)
Protein
38g
(76%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
163mg
(54%)
Sodium
359mg
(15%)
Potassium
1348mg
(39%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
821IU
(16%)
Vitamin C
112mg
(124%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 163mg | 54% |
| Sodium | 359mg | 15% |
| Potassium | 1348mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 112mg | 124% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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