Smoky Tomatillo Chicken
Dive into bold, smoky flavors with this irresistible Smoky Tomatillo Chicken recipe—a culinary masterpiece that marries tender, spiced chicken thighs with a vibrant roasted tomatillo sauce. Featuring charred poblano pepper, smoky paprika, and a hint of chipotle chili powder, this dish delivers a tantalizing depth of flavor balanced by the tangy brightness of fresh lime juice and cilantro. The easy-to-make sauce is blended to perfection, then simmered to envelop the seared chicken in a rich, velvety coating. Ideal for weeknight dinners or special gatherings, this recipe pairs beautifully with rice, warm tortillas, or any side you love. With just 20 minutes of prep time, Smoky Tomatillo Chicken is your go-to for bold, zesty comfort food that’s sure to impress!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 8 medium tomatillos, husked and rinsed
- 1 large poblano pepper
- 1 large red onion
- 4 pieces garlic cloves, peeled
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 0.5 cup fresh cilantro, chopped
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 piece lime, juiced
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
On a large baking sheet, arrange the tomatillos, poblano pepper (whole), red onion (quartered), and garlic cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt and black pepper.
Roast in the preheated oven for 20-25 minutes, until the tomatillos are softened and starting to char, and the poblano pepper skin is blistered.
While the vegetables are roasting, season the chicken thighs with 1 teaspoon of salt, smoked paprika, cumin, and chipotle chili powder.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown, then remove them and set aside.
Once the roasted vegetables are done, allow them to cool slightly. Peel the skin off the poblano pepper and discard the stem and seeds. Transfer the roasted vegetables, peeled poblano pepper, and any juices from the baking sheet to a blender.
Add the chicken broth, lime juice, and half of the chopped cilantro to the blender. Blend until smooth to create the smoky tomatillo sauce.
Return the skillet to medium heat and pour in the tomatillo sauce. Bring to a simmer, then nestle the seared chicken thighs back into the skillet, ensuring they are coated in the sauce.
Cover the skillet and simmer for 15 minutes, or until the chicken is cooked through and tender.
Garnish with the remaining cilantro and serve hot with rice, tortillas, or your favorite side dish.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 913 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.
