Chicken Chili Verde

Name: Chicken Chili Verde
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg grams chicken thighs (boneless, skinless); 1 kg tomatillos (husked and rinsed); 2 jalapeños (seeded and chopped); 1 large onion (chopped); 3 cloves garlic (minced); 1 bunch of cilantro (stems removed); 1 tbsp olive oil; 1 tsp cumin (ground); 1 tsp oregano (dried); 2 cups chicken broth (low sodium); Salt and pepper to taste

65 min 6 servings Medium

All Recipes

Chicken Chili Verde

A flavourful and tangy chicken chili verde that's perfect for cozy dinners, combining tender chicken with a vibrant green sauce.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Chili verde is a popular dish that brings together the tanginess of tomatillos and the richness of tender chicken. This green chili is a staple in many kitchens, offering a unique twist on the traditional red chili. The use of fresh ingredients such as tomatillos, jalapeños, and cilantro gives this dish a fresh and vibrant flavour. Perfect for a family dinner or a gathering with friends, this dish is sure to impress with its complex yet comforting taste.

Ingredients

Servings

Chili Verde Ingredients

Instructions

Prepare the Tomatillos

Preheat your oven to 220°C (425°F). Place the tomatillos on a baking sheet and roast for 15 minutes until they are soft and slightly charred.

Pro tip: Roasting enhances the flavour of the tomatillos.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeños, and sauté until the onion is translucent, about 5 minutes.

Blend the Sauce

Transfer the roasted tomatillos, sautéed vegetables, and cilantro to a blender. Blend until you have a smooth sauce.

Pro tip: Be careful when blending hot ingredients, allow them to cool slightly.

Cook the Chicken

Season the chicken thighs with salt, pepper, cumin, and oregano. Add them to the pot and brown on all sides, about 5 minutes.

Pro tip: Ensure the chicken reaches an internal temperature of 74°C (165°F).

Combine and Simmer

Pour the tomatillo sauce over the chicken. Add the chicken broth and bring to a boil. Reduce heat and let it simmer for 30 minutes until the chicken is tender.

Pro tip: Stir occasionally to prevent sticking.

Final Seasoning

Taste and adjust seasoning with salt and pepper as needed. Serve hot.

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Tips & Tricks

<ul><li>Use fresh tomatillos for the best flavour.</li><li>Roast the vegetables for added depth.</li><li>Adjust the spice level by adding more or fewer jalapeños.</li><li>Leftovers taste even better the next day.</li></ul>

Serving Suggestions

Serve your chicken chili verde with warm tortillas or over a bed of rice for a complete meal. It pairs wonderfully with a fresh green salad or a side of refried beans. This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat it gently on the stove and enjoy the enhanced flavours that develop over time.