Tender chicken in a tangy green sauce of charred peppers, tomatillos, and garlic—a bright, comforting Mexican classic.
# What You Need:
→ Chicken
01 - 2 pounds boneless, skinless chicken thighs or breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Green Sauce
04 - 1 1/2 pounds 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 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1 tablespoon fresh lime juice
→ For Cooking
14 - 2 tablespoons vegetable oil
→ Garnishes
15 - Fresh cilantro, chopped
16 - Avocado, diced
17 - Radishes, sliced
18 - Lime wedges
# Steps:
01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8 to 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 as desired.
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 to 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 to 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 an additional 5 minutes to thicken if desired.
07 - Transfer to serving bowls and garnish with fresh cilantro, avocado, radishes, and lime wedges.
