Chicken Chile Verde
Equipment
- Baking sheet
- Large sauce pan or skillet
Ingredients
- 12-16 oz fresh tomatillos
- 2 medium poblanos
- 1-2 jalapeño or serrano deseed tea if necessary
- 1 large white or yellow onion, or 2 medium quartered
- 4 medium cloves garlic
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tbsp olive oil
- 1 cup chicken broth or water more or less as needed
- 1 tsp sea salt
- ¼ tsp ground black pepper
- ¼ cup chopped cilantro
- 2-3 tbsp lime juice
Garnishes
- Radish
- Avocado
- cooked basmati rice or long grain rice to serve
Instructions
- Line a baking sheet with parchment paper, place the quartered onion, tomatillos, jalapenos, poblanos, and serrano peppers. Place the sheet directly underneath the broiler and turn the broiler on medium high.
- Broil for 5-7 minutes, or until the skin has charred and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin has charred and blistered on all sides. Remove from the oven, transfer the peppers to a bowl and cover with a plate to keep in some of the heat so the skin of the peppers steam and come loose. Peel the skin off the peppers as much as possible. You can remove the seeds from the peppers if you prefer mild. Add the charred tomatillos, peppers, onions, garlic and ½ the cilantro to a blender. Blend until smooth. Set aside.
- Warm olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season with salt. Sear the chicken turning occasionally, until the pieces are browed about 10-12 minutes.
- Pour in the chile verde sauce, add ground cumin, Mexican oregano and broth/water. Mix thoroughly. Cover, bring the heat to a simmer a cook for 15 minutes or until the chicken has cooked through. Add the lime juice, cilantro and stir to combine. Taste and season with more salt if necessary.
- Serve with cooked rice, a little salad, or with warmed tortillas.
Notes
To store transfer leftover chicken Chile verde to an airtight container in the fridge. It will keep for 3 or 5 days. Perfect to enjoy for lunches throughout the week.
To freeze once cooled the leftovers can be transferred to a freezer-safe container and frozen for 3 or 4 months. Perfect when you need a quick and easy dinner!
To reheat allow the frozen leftover to thaw in the fridge or cook right from frozen. Reheat in a microwave throughly for a few minutes.
Omit the serrano peppers if you prefer medium heat, jalapeños are milder than serranos. If chilli peppers are too spicy for you, omit both and feel free to use 4-5 poblanos instead. Deseed if necessary.
Use boneless, skinless chicken thighs for the best flavor If you’re looking for lean meat, you can choose chicken breasts instead.
Save cooking time substitute the chicken thighs with leftover grilled chicken or homemade or store-bought shredded rotisserie chicken.
Plant based Swap out the meat for cubed tofu or sturdy veggies such as sweet potato, butternut, mushrooms or beans like chickpeas!
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