Chicken Chile Verde
Cook Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 2 -4
Author: Posh Journal
  • 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
  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