Chicken Chile Verde
Transform your dinner table with the vibrant and zesty flavors of Chicken Chile Verde! This one-pot wonder combines tender, perfectly seasoned chicken thighs with a luscious, smoky green sauce made from fresh tomatillos, poblano peppers, and a touch of jalapeño for mild heat. The rich blend of cilantro, cumin, and oregano infuses every bite with bold Southwestern aroma. Simmered to perfection and finished with a squeeze of fresh lime juice, this dish offers an irresistible depth of flavor. Serve it with warm tortillas, over fluffy rice, or as a hearty stew, and customize with toppings like creamy avocado, tangy sour cream, or extra cilantro. Perfect for cozy family meals or meal prep, this easy-to-follow recipe will quickly become a household favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 lbs Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 large White onion, diced
- 4 Garlic cloves, minced
- 1.5 lbs Tomatillos, husked and halved
- 2 Poblano peppers, seeded and chopped
- 1 Jalapeño, seeded and chopped
- 0.5 cup Cilantro, chopped
- 2 cups Chicken broth
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tbsp Fresh lime juice
- Optional toppings (sour cream, diced avocado, or additional cilantro)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the tomatillos, poblano peppers, and jalapeño to the pot. Cook for 5 minutes, stirring occasionally, until the tomatillos start to soften and release their juices.
Stir in the chopped cilantro, chicken broth, cumin, and oregano. Bring the mixture to a boil, then reduce the heat to simmer.
Use an immersion blender to purée the sauce directly in the pot until smooth. (Alternatively, carefully transfer the mixture to a blender, blend until smooth, and return it to the pot.)
Return the chicken thighs to the pot, nestling them into the sauce. Cover with a lid and simmer for 35-40 minutes, or until the chicken is tender and cooked through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the sauce and stir well.
Stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm with your choice of toppings, such as sour cream, diced avocado, or extra cilantro. Enjoy with rice, tortillas, or as a stew!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
