Chicken Chili Verde (Printable Version)

Tender chicken in a tangy charred tomatillo and pepper sauce with aromatic garlic and cilantro.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Green Sauce

04 - 1.5 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 cup fresh cilantro, loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Chopped fresh cilantro
16 - Diced avocado
17 - Sliced radishes
18 - Lime wedges

# How To Make It:

01 - 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. Allow to cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer charred vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Process until smooth consistency is achieved.
03 - Season chicken with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken and sear until lightly browned, approximately 3-4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Pour blended green sauce into the pot, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45-50 minutes until chicken is tender and cooked through.
06 - Remove chicken from pot and shred using two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for an additional 5 minutes if thicker consistency is desired.
07 - Ladle chili into bowls and top with fresh cilantro, diced avocado, sliced radishes, and lime wedges.

# Expert Advice:

01 -
  • Vibrant Flavors: The combination of charred tomatillos and fresh lime creates a tangy, bright profile.
  • Tender Protein: Slow-simmering the chicken ensures every piece is succulent and easy to shred.
  • Diet-Friendly: A naturally gluten-free dish that doesn't compromise on satisfaction.
02 -
  • Thickening the Sauce: If you prefer a thicker consistency, let the pot simmer uncovered for the final five minutes after adding the shredded chicken.
  • Ingredient Safety: Always check your chicken broth label for gluten or additives if you are strictly following a gluten-free diet.
  • Efficiency: Use a food processor if a blender is unavailable to achieve a similar smooth texture for the verde sauce.
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