Chicken Chili Verde

Experience a Mexican classic with this Chicken Chili Verde. This dish features tender chicken simmered in a vibrant, tangy green sauce made from charred peppers, tomatillos, and garlic. It is a bright, comforting meal that brings authentic flavors straight to your dinner table.

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Whether you are hosting a festive gathering or looking for a hearty weeknight meal, this recipe delivers a depth of flavor that tastes like it has been simmering for days, yet comes together in just over an hour.

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: Char the Vegetables

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: Blend the Sauce

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

Step 3: Sear the Chicken

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: Simmer the Sauce

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

Step 5: Cook the Chicken

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: Shred and Combine

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

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

Zusatztipps für die Zubereitung

To ensure the best flavor, don't skip the charring step for the vegetables; those blackened bits provide the smoky depth essential for an authentic verde sauce. Remember to peel the garlic only after it has been broiled to keep the cloves from burning.

Varianten und Anpassungen

For extra depth, add a handful of roasted pumpkin seeds (pepitas) to the sauce before blending. You can also adjust the heat level by varying the number of jalapeños or leaving the seeds in for a spicier kick.

Serviervorschläge

This Chicken Chili Verde is incredibly versatile. Serve it with warm tortillas for tacos, over a bed of fluffy white rice, or alongside a hearty portion of pinto beans.

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Bright, savory, and satisfying, this Chicken Chili Verde is sure to become a staple in your recipe rotation. Enjoy the layers of flavor and the comforting warmth of this Mexican favorite.

Recipe Questions & Answers

→ What makes chili verde different from regular chili?

Chili verde features a vibrant green sauce made from tomatillos, green peppers, and fresh herbs rather than tomatoes and red chilies. The flavor profile is brighter, tangier, and fresher, with a distinct acidity from the tomatillos and citrus that sets it apart from traditional red chili.

→ Can I use chicken breasts instead of thighs?

While chicken thighs remain more tender and juicy during long simmering, you can substitute boneless, skinless chicken breasts. Reduce the simmering time to 30–35 minutes to prevent drying, and shred carefully as the meat will be less forgiving than thighs.

→ How spicy is this verde sauce?

The heat level is moderate and balanced. Seeding the jalapeños reduces the fire significantly while maintaining the pepper flavor. You can adjust by adding more jalapeños, leaving seeds in, or substituting serrano peppers for more intensity if desired.

→ What should I serve with chicken chili verde?

Warm corn or flour tortillas are ideal for scooping up the sauce and chicken. You can also serve over steamed white rice, alongside refried beans, or simply with fresh tortilla chips. The traditional garnishes of avocado, radishes, and lime add cool contrast.

→ Can I make this verde dish ahead of time?

The flavors deepen beautifully overnight, making this an excellent make-ahead option. Store cooled in the refrigerator for up to 3 days, or freeze for 2–3 months. Reheat gently over low heat, adding a splash of chicken broth if the sauce has thickened too much.

→ What can I substitute for tomatillos?

Tomatillos provide essential tartness and acidity that's difficult to replicate. In a pinch, green tomatoes with extra lime juice offer some similarity, though the flavor profile will be different. For authentic results, fresh or canned tomatillos are worth seeking out.