Chicken Verde
Transform your dinner table with the vibrant flavors of Chicken Verde, a zesty and satisfying dish that combines tender, seared chicken thighs nestled in a bold and smoky tomatillo-poblano sauce. This recipe shines with its homemade verde sauce, crafted from roasted tomatillos, poblano and jalapeño peppers, garlic, onion, and fresh cilantro, delivering an irresistible balance of tangy, smoky, and slightly spicy notes. Perfectly seasoned with cumin, oregano, and a splash of lime juice, it's a comforting yet invigorating meal that brings authentic Mexican-inspired flavors to your kitchen. Ready in just one hour, Chicken Verde is a versatile dish that pairs beautifully with fluffy rice, warm tortillas, or your favorite side, making it an ideal choice for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 8 medium Fresh tomatillos
- 2 large Poblano peppers
- 1 medium Jalapeño peppers
- 4 large Garlic cloves
- 1 small White onion (chopped)
- 1 bunch Fresh cilantro
- 2 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lime juice
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.
Remove the husks from the tomatillos and rinse them under warm water to remove any sticky residue. Place the tomatillos, poblano peppers, jalapeño, and garlic cloves (in their skins) on the prepared baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes, turning everything halfway through, until the tomatillos are softened and lightly charred and the peppers are blistered.
Once roasted, allow the peppers to cool slightly, then remove the skins, stems, and seeds. Peel the garlic cloves. Transfer everything, including the tomatillos, to a blender or food processor.
Add the chopped onion, fresh cilantro (roughly chopped), lime juice, ground cumin, dried oregano, 1 teaspoon of salt, and chicken broth to the blender. Blend until smooth. Taste and adjust seasoning if necessary.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with 0.5 teaspoon of salt and the black pepper. Sear the chicken for 3-4 minutes per side until browned. Remove from the pan and set aside.
Pour the verde sauce into the same skillet, scraping up any browned bits on the bottom of the pan for extra flavor. Bring the sauce to a simmer.
Return the chicken thighs to the skillet, nestling them into the verde sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Serve the Chicken Verde hot, garnished with additional cilantro and a squeeze of lime juice if desired. Pair with rice, tortillas, or your favorite side dish.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 882 mg | 19% | |
*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.
