Craving for some Mexican foods? You have got to try this dish. This 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.
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.
📖 Recipe
Chicken Chile Verde
426kcal
Ingredients
- 3 cups chicken broth
- 1 pound tomatillos (roughly cut into small pieces)
- 1 bunch green onions (coarsely chopped)
- 1½ cups fresh cilantro with tender stems
- 6 cloves garlic (minced)
- 1 ½ pound skinless boneless chicken thighs
- 1 ½ teaspoon kosher salt (slightly more as needed per your preference)
- ½ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour
- 3 tablespoon olive oil
- 1 cups large onion (chopped)
- 5 pieces medium Poblano chiles (cored, seeded, and diced)
- ¾ cup peeled seeded Anaheim chiles
- 1 tablespoon ground cumin
- ½ teaspoon smoked paprika
- 1 inch cinnamon stick (about 3-inch)
- 2 teaspoon dried oregano
- fresh cilantro
Method
- Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
- Pat the chicken thighs dry with paper towels, cut into 1 ½ inch pieces. Transfer to a large bowl, add salt/pepper, flour and toss to coat.
- Heat 1 tablespoon of oil in a Dutch Oven over medium heat. Add ⅓ of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl. Repeat this step to cook the remaining chicken pieces.
- Heat 1 tablespoon of oil in the same Dutch Oven. Add the onion, Poblano, Anaheim chilies, cumin, paprika and cook until tender for about 4 minutes
- Add the chicken then pour in the salsa verde from step 1. Add oregano and a cinnamon stick and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low. Simmer and stirring occasionally until the mixture thickens for about an hour. Season with salt/pepper as needed.
- Serve with tortilla or rice and fresh cilantro.
Nutrition
Calories426kcalCarbohydrates26gProtein37gFat20gSaturated Fat3gTrans Fat1gCholesterol162mgSodium1826mgPotassium1041mgFiber6gSugar8gVitamin A776IUVitamin C39mgCalcium94mgIron5mg
Tried this recipe?
Let us know how it was!
Ricci says
Now this looks yummy!!! I could totally get down on this, great recipe!!
Nancy at Whispered Inspirations says
OMG, now this just looks incredible. I want a bowl right now! Bookmarking!
Rebecca Swenor says
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.
Miss Angie (@MySoCalledChaos) says
This looks absolutely amazing! I love a good chili verde, and this one looks right up my alley-plus your photos are spectacular.
jamie says
This looks delicious! I wish I could make it right now.
Kathy says
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.
Melissa Dixon says
This looks so yummy! I love the pictures, they are beautiful!
The Trophy WifeStyle says
Omg this chilli looks absolutely amazing!!!! I must give your recipe a try! Yummy!
Ann B (@AnnBac9) says
That looks fantastic. I have never tried chile verde before and I know it is something that I would love!
The Cubicle Chick says
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