Chile Verde Fideo with Chicken
Experience a vibrant twist on classic comfort food with this Chile Verde Fideo with Chicken recipe, a hearty dish that blends tender chicken thighs, toasted vermicelli pasta, and a zesty homemade chile verde sauce. Made with roasted tomatillos, serrano peppers, garlic, and fresh cilantro, the sauce imparts a tangy, slightly spicy flavor that perfectly complements the rich broth and golden pasta. Simmered to perfection, this easy one-pot meal is both satisfying and packed with bold Mexican-inspired flavors. Top it off with creamy Mexican crema, crumbled cotija cheese, and a squeeze of lime for a deliciously customizable finishing touch. Perfect for weeknight dinners or cozy gatherings, this dish delivers comfort with every bite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 8 oz vermicelli (fideo pasta)
- 1 lb tomatillos
- 2 large serrano peppers
- 3 large garlic cloves
- 0.5 medium white onion
- 4 cups chicken broth
- 0.5 bunch cilantro
- 1 large lime
- 1 tsp ground cumin
- Mexican crema or sour cream (optional)
- cotija cheese, crumbled (optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides and set aside.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the vermicelli. Toast the vermicelli over medium-low heat, stirring constantly, until golden brown. Remove the toasted vermicelli and set aside.
Peel the husks off the tomatillos and rinse them under warm water to remove any sticky residue. Cut the tomatillos in half and add them to a blender along with the serrano peppers, garlic cloves, half a white onion, cilantro, lime juice, ground cumin, and 1 cup of chicken broth. Blend until smooth.
Return the skillet to medium heat and pour in the blended chile verde sauce. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
Add the remaining 3 cups of chicken broth to the skillet and bring to a gentle boil. Return the chicken thighs to the skillet and reduce the heat to a simmer. Cover and cook for 15 minutes.
After 15 minutes, stir in the toasted vermicelli, ensuring it is fully submerged in the broth. Cover again and cook for another 8-10 minutes, or until the vermicelli is tender and the chicken is fully cooked through.
Taste the broth and adjust seasoning with additional salt or lime juice if needed.
Serve the Chile Verde Fideo with Chicken in bowls. Garnish with a dollop of Mexican crema or sour cream, a sprinkling of crumbled cotija cheese, and additional chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 22.6 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 559 mg | 43% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4036 mg | 86% | |
*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.
