Picture the comforting aroma of Chicken Chili Verde wafting through your kitchen, a dish that brings warmth and delight with each spoonful.
This Mexican classic isn’t only easy to create but offers a comforting embrace with its vibrant flavors.
As the chicken simmers in a medley of tomatillos and spices, a transformation unfolds, turning humble ingredients into something extraordinary.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 pound tomatillos, husked and quartered
- 2 poblano peppers, roasted and diced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Chili Verde, consider the following timeline:
- Reading and Preparation: 10 minutes
- Before starting, take some time to thoroughly read the recipe and gather all your ingredients and equipment. This will help guarantee a smooth cooking process without any interruptions.
- Prep Work: 20 minutes
- Chopping and Minced Garlic (10 minutes):
- Chop the large onion and mince the garlic cloves.
- Tomatillos and Peppers (10 minutes):
- Husk and quarter the tomatillos.
- Roast, dice the poblano peppers, and seed and mince the jalapeño pepper.
- Additional Prep:
- Measure out all spices (ground cumin, dried oregano, salt, black pepper).
- Chop the cilantro and juice the lime, but set aside for later use.
- Cooking: 1 hour
- Start Cooking (1 minute):
- Heat the olive oil in a large pot over medium heat.
- Sauté Onion and Garlic (5 minutes):
- Add onion and garlic to the pot, sauté until the onion is translucent.
- Brown Chicken Thighs (5 minutes):
- Add chicken thighs to the pot and brown on both sides.
- Simmer (45 minutes):
- Pour in chicken broth, bring to a simmer, add tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper.
- Cover the pot and let it simmer until the chicken is cooked through and tender.
- Shredding Chicken and Optional Blending (4 minutes):
- Remove the chicken, shred it using two forks, and return to the pot.
- Optionally, purée parts of the mixture for a smoother texture using a blender.
- Final Additions (5 minutes):
- Stir in chopped cilantro and lime juice.
- Resting Time: 10 minutes
- Allow the chili to rest before serving to let the flavors meld together.
- Serving:
- Serve the Chicken Chili Verde with warm tortillas or over a bed of rice.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté until the onion is translucent.
Add chicken thighs to the pot and brown on both sides.
Pour in chicken broth and bring to a simmer.
Add tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper to the pot.
Cover and let the mixture simmer for about 45 minutes until the chicken is cooked through and tender.
Remove chicken from the pot, shred it using two forks, and return it to the pot.
Use a blender to purée parts of the mixture for a smoother texture, if desired.
Stir in chopped cilantro and lime juice.
Allow the chili to rest for 10 minutes before serving.
Serving Tips
- Warm Tortillas: Serve with warm tortillas to scoop up the savory chili for a satisfying bite.
- Over Rice: Ladle the chili over a bed of rice to soak up the flavorful sauce.
- With Avocado Slices: Top with fresh avocado slices for a creamy and cooling contrast.
- Tortilla Chips: Pair with crunchy tortilla chips for a fun and textural dining experience.
- Sour Cream: Add a dollop of sour cream to balance the spices with a touch of creaminess.
Storage
To store Chicken Chili Verde, let it cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Chicken Chili Verde, let it cool completely.
Then transfer it to airtight containers.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Chicken Chili Verde, gently warm it on the stove over low heat.
Stir occasionally, or microwave in a covered dish.
Check every 30 seconds until heated through.
Final Thoughts
Chicken Chili Verde is a delightful and comforting dish that brings the vibrant flavors of Mexican cuisine to your table.
With its combination of tender chicken, tangy tomatillos, and a blend of spices, it’s perfect for any occasion.
Whether you choose to serve it with warm tortillas or over a bed of rice, this dish is sure to satisfy.
By roasting the tomatillos and peppers, you can enhance the depth of flavor.
Adjust the heat to your liking by modifying the amount of jalapeño or adding a touch of cayenne pepper.
Enjoy this delicious meal with family and friends.
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
You can substitute chicken breasts for thighs, but adjust cooking time to prevent dryness. Sear until golden, then simmer until just cooked through. Monitor closely, as breasts require less time to achieve tenderness compared to thighs.
How Can I Make This Dish Vegetarian?
Replace chicken with hearty vegetables like zucchini or mushrooms. Sauté them with onions and garlic. Swap chicken broth for vegetable stock. Enhance flavor with roasted tomatillos and peppers. Adjust seasoning. Simmer until ingredients meld beautifully.
What Are Good Side Dishes for Chicken Chili Verde?
You’d complement this dish with Mexican rice for balance, or opt for a fresh jicama salad for a crisp contrast. Consider refried beans for protein or warm corn tortillas to enhance the dish’s authentic texture.
Is It Possible to Make This Recipe in a Slow Cooker?
You can definitely make this in a slow cooker. Sauté onion and garlic first, then combine all ingredients in the cooker. Set to low for 6-8 hours or high for 4-5 hours until tender.
Can I Substitute Another Pepper for the Poblano?
You can substitute poblano peppers with Anaheim peppers for a milder flavor or use serrano peppers for more heat. Adjust accordingly by balancing with other ingredients to maintain the desired flavor profile and heat level.
Chicken Chili Verde
Equipment
- 1 Large pot
- 1 Blender
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 pound tomatillos husked and quartered
- 2 poblano peppers roasted and diced
- 1 jalapeño pepper seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add chicken thighs to the pot and brown on both sides.
- Pour in chicken broth and bring to a simmer.
- Add tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper to the pot.
- Cover and let the mixture simmer for about 45 minutes until the chicken is cooked through and tender.
- Remove chicken from the pot, shred it using two forks, and return it to the pot.
- Use a blender to purée parts of the mixture for a smoother texture, if desired.
- Stir in chopped cilantro and lime juice.
- Allow the chili to rest for 10 minutes before serving.
Notes
