Chicken Chili Verde

Tender chicken simmered in a vibrant, tangy green sauce made from charred peppers, tomatillos, and garlic creates a bright, comforting Mexican classic. This Chicken Chili Verde brings together the smoky depth of roasted vegetables with succulent meat for a satisfying meal that is as nutritious as it is flavorful.

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The secret to the depth of this stew lies in the initial broiling process. By charring the tomatillos, onions, and garlic, you develop a smoky complexity that balances the acidity of the lime and the mild heat of the peppers, resulting in a rich and well-rounded sauce.

Ingredients

• Chicken: 2 lbs (900 g) boneless, skinless chicken thighs or breasts, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper.
• Green Sauce: 1 1/2 lbs (700 g) tomatillos (husked and rinsed), 2 poblano peppers, 2 jalapeño peppers (seeded for less heat), 1 large onion (peeled and quartered), 6 garlic cloves (unpeeled), 1 bunch fresh cilantro (about 1 cup), 1/2 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp fresh lime juice.
• For Cooking: 2 tbsp vegetable oil.
• Garnishes: Chopped fresh cilantro, diced avocado, sliced radishes, lime wedges.

Instructions

Step 1

Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems/seeds from peppers as desired.

Step 2

Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.

Step 3

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Add chicken and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside.

Step 4

Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits. Bring to a simmer.

Step 5

Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45–50 minutes, until the chicken is tender and cooked through.

Step 6

Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired.

Step 7

Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

Zusatztipps für die Zubereitung

For extra depth, add a handful of roasted pumpkin seeds (pepitas) to the sauce before blending. This adds a subtle nuttiness and additional texture to the vibrant green sauce.

Varianten und Anpassungen

Adjust the heat level to your preference by varying the number of jalapeños used or by leaving the seeds in for a spicier finish.

Serviervorschläge

This Chicken Chili Verde is delicious when served with warm corn tortillas, over a bed of white rice, or accompanied by your favorite beans.

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Enjoy this comforting and bright Mexican classic as a hearty weeknight dinner. The combination of charred tomatillos and tender shredded chicken makes every spoonful a celebration of fresh, vibrant flavors.

Recipe Questions & Answers

→ What makes the green sauce vibrant and tangy?

The combination of charred poblano peppers and jalapeños provides smoky heat while fresh tomatillos contribute their signature bright, citrus-like acidity. Roasted garlic adds depth, and fresh cilantro brings herbal freshness that makes the sauce exceptionally vibrant.

→ Can I adjust the spice level?

Absolutely. For milder heat, seed the jalapeños thoroughly and reduce the quantity. To increase spice, leave some seeds in the peppers or add an additional jalapeño. The poblano peppers add flavor without significant heat, making them perfect for balancing the sauce.

→ What cuts of chicken work best?

Boneless, skinless chicken thighs are ideal because they stay moist and tender during long simmering. Breasts work too but may dry out slightly. The shredding step helps distribute the meat throughout the sauce, ensuring every bite is flavorful and satisfying.

→ How do I achieve the best charred flavor?

Broil the vegetables close to the heating element, turning them frequently until they're blackened in spots. The char creates that authentic roasted flavor typical of Mexican cooking. Don't worry about some pieces being more charred than others—it adds complexity.

→ What are the best garnishes and sides?

Fresh cilantro adds brightness, diced avocado provides creamy contrast, and sliced radishes deliver crunch. Lime wedges amplify the tangy notes. Serve with warm corn tortillas for wrapping, fluffy white rice to soak up sauce, or refried beans for a complete meal.

→ Can this be made ahead of time?

The flavors actually improve overnight. Prepare everything up to step six, then cool and refrigerate. Reheat gently before serving—the sauce will have thickened and the flavors will have melded beautifully. Add a splash of broth if needed when reheating.