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–+ servings
spicy green chili chicken

Chicken Chili Verde

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Mexican
Servings 6 servings

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

For a richer flavor, consider roasting the tomatillos and peppers before adding them to the pot. Adjust the level of heat by varying the amount of jalapeño or adding a pinch of cayenne pepper. Serve this dish with warm tortillas or over a bed of rice for a complete meal.
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