Chili Verde Chicken
Get ready to elevate your dinner game with this irresistible Chili Verde Chicken recipe! Tender, seared chicken thighs are simmered in a vibrant, homemade green sauce made from charred tomatillos, smoky poblano peppers, and spicy jalapeños, all blended with fresh cilantro, zesty lime juice, and aromatic spices like cumin and oregano. This Mexican-inspired dish strikes the perfect balance of tangy, smoky, and mildly spicy flavors, making it a comforting yet exciting meal option. Whether you serve it with fluffy rice, warm tortillas, or hearty beans, this one-pot wonder is a deliciously easy way to impress your family and friends. Perfect for weeknight dinners or weekend gatherings, Chili Verde Chicken is a flavorful, gluten-free marvel that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 pound tomatillos
- 2 poblano peppers
- 1 jalapeños
- 1 white onion
- 4 garlic cloves
- 2 cups chicken broth
- 1 cup fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Husk and rinse the tomatillos. Place them on a baking sheet along with the poblano peppers, jalapeño, and garlic cloves.
Roast the vegetables in the preheated oven for 15-20 minutes or until they develop a nice char and start to soften.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt, pepper, and 1 teaspoon of ground cumin on both sides.
Sear the chicken thighs in the hot oil for 3-4 minutes per side, or until golden brown. Remove them from the pot and set aside.
Once the vegetables are roasted, allow them to cool slightly. Remove the skins, seeds, and stems from the poblano peppers and jalapeño.
Blend the roasted tomatillos, peppers, garlic, cilantro, onion, lime juice, chicken broth, the remaining cumin, oregano, and a pinch of salt until smooth.
Heat the remaining tablespoon of olive oil in the same pot where you seared the chicken. Pour in the blended sauce and bring it to a simmer over medium heat.
Nestle the chicken thighs into the sauce, making sure they're fully submerged.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is tender and cooked through.
Shred the chicken with two forks directly in the pot or serve whole pieces in the sauce.
Taste and adjust seasoning if needed. Garnish with additional fresh cilantro and serve with your choice of rice, tortillas, or beans.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 26.9 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 345 mg | 27% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4988 mg | 106% | |
*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.
