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Chicken Chile Verde

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Craving for some Mexican foods? You have got to try this dish. Tasty chicken chile verde recipe packs a powerful taste that can be rolled into a burrito, served up with some rice or with tortilla chips. 

This is also the perfect party dish or lunch that you can make  ahead of time, then kept it the fridge and re-heated when ready to eat.

chile-verde

This chicken chile verde contains a pretty long list of ingredients, but is actually quite easy and affordable to make. I bought most of these ingredients from my local farmers market. If you are having a hard time finding the poblano chilies or Anaheim chilies, you can also opt for dried versions.

chile-verde

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Chicken Chile Verde
Cook Time
1 hr 15 mins
Total Time
1 hr 15 mins
 
Servings: 2 -4
Author: Posh Journal
Ingredients
  • 3 cups chicken broth
  • 1 pound tomatillos roughly cut into small pieces
  • 1 bunch green onions coarsely chopped
  • 1 1/2 cups fresh cilantro with tender stems
  • 6 cloves garlic peeled
  • 1 1/2 pound skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher salt (slightly more as needed per your preference)
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cups large onion chopped (about 2 )
  • 5 pieces medium Anaheim chiles cored, seeded, and diced into large
  • 3/4 cup diced roasted peeled seeded Anaheim chiliess
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • 1 inch cinnamon stick 3-
  • 2 teaspoons dried oregano
  • Fresh cilantro
Instructions
  1. Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
  2. Pat the chicken thighs dry with paper towels, cut into 1 1/2 inch pieces.
  3. Place chicken in a large bowl, add salt/pepper, flour and toss to coat
  4. Heat 1 tablespoon of oil in a Dutch Oven over medium heat. Add 1/3 of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl.
  5. Heat 1 tablespoon of oil in the same Dutch Oven and add the remaining chicken, cook on both sides for about 10 minutes,
  6. Heat 1 tablespoon of oil in the same Dutch Oven. Add the onion, Anaheim Chilies, Cumin, Paprika and cook until tender for about 4 minutes
  7. Add the chicken then pour in the puree chicken broth from step 1. Add Oregano and a cinnamon stick and stir to combine.
  8. Stir the chicken and broth occasionally for about 1 hour
  9. Season with salt/pepper as needed.
  10. Serve with tortilla or rice and fresh cilantro

chicken-chile-verde
chicken-chile-verde-recipe

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Reader Interactions

Comments

  2. Annemarie LeBlanc

    Yay! Another recipe to add to my collection. I love surprising my family with new dishes. They are my biggest fans! They’ll surely love this Chicken recipe of yours!

  3. leira

    This looks really yummy!!! i want to try this but i will tweak it a bit and removed the chile because my kids don’t like spicy food.

  8. Maggie branch

    I love the use of fresh ingredients! This looks delicious and soo easy to make!

  13. Rebecca Swenor

    This Chicken Chile Verde sounds amazing and looks so delicious. I am going to have to make this for sure. It looks like it would be one of them dishes delicious after heating it up for left overs too. Yummy!!! Thanks for sharing the recipe.

  16. Kathy

    This sounds really good. I’ve never had anything like it before. I’ll have to give it a try and hope it tastes as great as it looks. I’ll make it for my family because I’m sure they’ll love it.

  20. The Cubicle Chick

    Mexican is my favorite. I’m definitely going to try this recipe out now that I’m cooking more at home. Thanks for sharing. – Yolo

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