Chicken Chili Verde

Experience the heart of Mexican comfort with this Chicken Chili Verde. Tender chicken is simmered to perfection in a vibrant, tangy green sauce crafted from charred peppers, tomatillos, and garlic. This bright, comforting classic is naturally gluten-free and packs a powerful nutritional punch with 38g of protein and 320 calories per serving, making it a wholesome choice for any night of the week.

Save

The secret to this dish lies in the layering of flavors. By broiling the vegetables until they are perfectly charred and then searing the chicken in a heavy Dutch oven, you create a rich foundation for the tangy tomatillo sauce to shine. This recipe takes about an hour and twenty-five minutes from start to finish, but the depth of flavor achieved through the slow simmer is well worth every minute.

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 (quartered), 6 garlic cloves (unpeeled), 1 bunch fresh cilantro (about 1 cup), 1/2 cup chicken broth (check for gluten if sensitive), 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, and 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: Deglaze and Simmer

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

Step 5: Cook until Tender

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 Thicken

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

For the best results, use a heavy pot like a Dutch oven to maintain a consistent simmer. If you prefer a smoother sauce, ensure the roasted vegetables are blended thoroughly before adding them back to the pan to combine with the seared chicken bits.

Varianten und Anpassungen

You can easily adjust the heat level by varying the number of jalapeños or leaving the seeds in for a spicier kick. For an extra layer of texture and nutty depth, try adding a handful of roasted pumpkin seeds (pepitas) to the blender when preparing the green sauce.

Serviervorschläge

Serve this vibrant Chicken Chili Verde with warm tortillas, over a bowl of fluffy white rice, or alongside savory beans. The fresh crunch of sliced radishes and the creaminess of diced avocado provide the perfect balance to the tangy sauce.

Save

Whether you are serving a crowd or enjoying a cozy night in, this Chicken Chili Verde is a reliable and flavorful choice. The combination of slow-simmered chicken and freshly blended green sauce creates a meal that is both bright and deeply satisfying.

Recipe Questions & Answers

→ What makes chili verde different from regular chili?

Chili verde features a green sauce made from tomatillos, green peppers, and fresh herbs, unlike traditional red chili which uses tomatoes and dried red chiles. The flavor is brighter, tangier, and fresher tasting.

→ Can I make this less spicy?

Yes, remove all seeds from the jalapeños and poblano peppers before broiling. You can also reduce the number of jalapeños or substitute with mild green peppers like Anaheim.

→ What cuts of chicken work best?

Boneless, skinless chicken thighs are ideal because they stay tender and juicy during long simmering. Breasts work too but may dry out slightly. Thighs also shred beautifully for serving.

→ How long will leftovers keep?

Store cooled leftovers in an airtight container for up to 4 days. The flavors actually deepen and improve after a day or two. Reheat gently on the stovetop, adding splash of broth if needed.

→ Can I freeze this dish?

Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly but will come together when reheated.