Chicken Chili Verde (Printable)

Tender chicken in a vibrant green sauce of charred tomatillos, peppers, and garlic creates this bright Mexican classic.

# 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

# Directions:

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. Let cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.
03 - Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil 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. Add the blended green sauce to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
05 - 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.
06 - 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.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Advice:

01 -
  • The green sauce is so vibrant and tangy it tastes like sunshine in a bowl, the kind of dish that makes you feel better the moment you eat it.
  • It comes together in just over an hour, which means you can have something restaurant-quality on a weeknight without the stress.
  • Chicken thighs stay impossibly tender while absorbing every bit of flavor, and leftovers taste even better the next day.
02 -
  • Don't skip the charring step under the broiler; raw peppers and tomatillos taste raw and vegetal, but charred ones taste smoky and complex.
  • Use fresh cilantro, not dried, because the whole point of this sauce is that brightness and green herbaceous quality that dried cilantro simply cannot deliver.
03 -
  • Roasted pumpkin seeds stirred into the sauce just before serving add unexpected texture and a subtle nutty richness that makes people wonder what your secret ingredient is.
  • If your sauce is too thick after simmering, thin it with extra broth or water; if it's too thin, simmer uncovered for another 10 minutes and it will reduce down naturally.
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