Chicken Chili Verde (Printer-friendly)

Tender chicken in tangy green sauce made from charred peppers, tomatillos, and garlic.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Green Sauce

04 - 1 1/2 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 bunch fresh cilantro, about 1 cup loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ For Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Chopped fresh cilantro
16 - Diced avocado
17 - Sliced radishes
18 - Lime wedges

# Directions:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers as desired.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until completely smooth, scraping down sides as needed.
03 - Season chicken generously with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken pieces and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside on a plate.
04 - Reduce heat to medium. Pour the blended green sauce into the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer.
05 - Return chicken to the pot, nestling pieces into the sauce. Cover and maintain a gentle simmer for 45–50 minutes, until chicken is tender and cooked through to an internal temperature of 165°F.
06 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the sauce and stir thoroughly to combine. Simmer uncovered for an additional 5 minutes to allow sauce to thicken slightly.
07 - Ladle hot chili into bowls and top generously with fresh cilantro, diced avocado, sliced radishes, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The green sauce is incredibly fresh and tangy, nothing like the heavy red chili you might be used to
  • It freezes beautifully, so you can make a double batch and save half for a rainy day
  • The chicken becomes impossibly tender, shredding apart with just a fork after simmering in that vibrant sauce
02 -
  • The broiling step is non negotiable, that char is what gives the sauce its deep, complex flavor instead of tasting like raw vegetables
  • Let the chicken rest for a few minutes before shredding, it'll hold together better and be easier to handle
  • The sauce will thin out during cooking, which is exactly right, but you can simmer it longer at the end if you prefer it thicker
03 -
  • Line your baking sheet with foil for the broiling step, cleanup becomes so much easier
  • Use tongs to flip the vegetables while they char, it's faster and safer than a spatula
Return