Pin It Chicken Chili Verde is a bright and comforting Mexican classic that features tender chicken simmered in a vibrant, tangy green sauce. By charring fresh tomatillos, poblanos, and jalapeños, you create a complex flavor profile that perfectly balances smoky heat with zesty lime and garlic.
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This recipe transforms simple ingredients into a festive meal. The process of roasting the vegetables under the broiler is the secret to achieving that authentic, deep green sauce that defines a great Chili Verde.
Ingredients
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- 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, 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
- 1. Roast the Vegetables
- Preheat broiler to high. Arrange tomatillos, poblanos, jalapeños, onion, and unpeeled garlic 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.
- 2. Prepare the Sauce
- Transfer the broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.
- 3. Sear the Chicken
- Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add chicken and sear until lightly browned, about 3–4 minutes per side. Remove and set aside.
- 4. Deglaze and Simmer Sauce
- Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
- 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.
- 6. Shred and Finish
- Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir. Simmer uncovered for another 5 minutes to thicken if desired.
- 7. Serve
- Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.
Zusatztipps für die Zubereitung
When roasting the garlic, keep the skins on to prevent them from burning and becoming bitter. Once charred and soft, the garlic will easily squeeze out of the husks and add a mellow sweetness to your blender sauce.
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Varianten und Anpassungen
For extra depth and a slightly nutty flavor, add a handful of roasted pumpkin seeds (pepitas) to the blender with the sauce ingredients. You can also adjust the spice level by leaving the seeds in the jalapeños or adding an extra pepper.
Serviervorschläge
This Chicken Chili Verde is delicious when served with warm corn tortillas, over a bed of fluffy white rice, or alongside savory pinto beans.
Pin It Whether you are hosting a dinner party or preparing a weeknight meal, this Chicken Chili Verde brings a bright, restaurant-quality Mexican experience right to your kitchen.
Recipe FAQs
- → What makes chili verde different from regular chili?
Chili verde features a green sauce made from fresh tomatillos and green peppers rather than red tomatoes and chili powder. The verde sauce delivers bright, tangy acidity with fresh herbal notes, creating a lighter but equally comforting stew perfect for those who appreciate vibrant flavors.
- → Can I make this dish ahead of time?
Absolutely. The flavors deepen and develop beautifully after a night in the refrigerator. Store the shredded chicken and sauce together in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or water if the sauce has thickened too much.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal because their higher fat content keeps the meat moist and tender during long simmering. Chicken breasts also work but may dry out slightly. You can even use bone-in thighs for extra flavor, simply removing bones before shredding.
- → How spicy is this dish?
The heat level is moderate and adjustable. Seeding the jalapeños reduces the spice significantly while maintaining flavor. For a milder version, remove all seeds and membranes. For more heat, leave some seeds or add an extra pepper. The tomatillos also provide natural acidity that balances the spice beautifully.
- → What are the best serving suggestions?
Serve warm with fluffy white rice, warm corn or flour tortillas for wrapping, or ladled over refried beans. Classic garnishes include fresh cilantro, creamy diced avocado, crisp radish slices, and extra lime wedges for squeezing. The dish also pairs wonderfully with a simple green salad dressed with citrus vinaigrette.
- → Can I freeze chicken chili verde?
Yes, it freezes exceptionally well. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally and adding a little liquid if needed.
