Save Chicken Chili Verde is a vibrant Mexican classic that combines tender chicken with a tangy green sauce. This comforting dish features a blend of charred tomatillos, peppers, and garlic, creating a bright and flavorful meal that is sure to become a household favorite.
Save The process of charring the tomatillos and peppers brings out a smoky depth that defines the authentic taste of chili verde. This technique, combined with fresh cilantro and lime juice, ensures every bite is balanced and delicious.
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, 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
When broiling the vegetables, ensure they are nicely charred to provide a deep, complex flavor to the sauce. Shred the chicken with two forks while it is still warm to help it soak up more of the flavorful green sauce.
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 by leaving the seeds in for more spice.
Serviervorschläge
Serve this hearty Chicken Chili Verde with warm tortillas, over a bed of rice, or alongside beans. Garnish generously with fresh cilantro, diced avocado, and sliced radishes for added crunch and freshness.
Save This Chicken Chili Verde is a versatile and satisfying dish that brings the authentic flavors of Mexico to your kitchen. Enjoy it as a hearty main course that the whole family will love.
Recipe FAQ
- → What makes chili verde different from regular chili?
Chili verde features a vibrant green sauce made from tomatillos, poblano peppers, and jalapeños instead of tomatoes and red chiles. The verde base delivers bright, tangy, and slightly smoky flavors that contrast with the earthy richness of traditional red chili.
- → Can I make this less spicy?
Remove all seeds and membranes from the jalapeños before broiling, or reduce the number to one pepper. You can also substitute milder Anaheim peppers for some of the jalapeños while maintaining the green sauce's signature flavor.
- → What's the best way to serve chicken chili verde?
Serve hot in bowls with warm corn tortillas for wrapping, over steamed white rice, or alongside refried beans. Top with fresh cilantro, diced avocado, sliced radishes, and extra lime wedges for a complete, satisfying meal.
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well, though thighs remain more tender and juicy during longer simmering. If using breasts, reduce the simmering time to 30–35 minutes to prevent drying out, or shred immediately after cooking.
- → How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days, or freeze for 3 months. The flavors actually deepen after a day or two. Reheat gently over low heat, adding a splash of broth or water if the sauce has thickened too much.
- → What can I add for extra texture?
Stir in roasted pumpkin seeds (pepitas) before blending for a nutty richness, or add white beans during the last 20 minutes of simmering for extra heartiness. Diced potatoes also work beautifully in the verde sauce.