Chicken Chili Verde (Print version)

Tender chicken in tangy green sauce made from charred peppers, tomatillos, and garlic.

# What you'll need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Green Sauce

04 - 1.5 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 cup fresh cilantro, loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Chopped fresh cilantro
16 - Diced avocado
17 - Sliced radishes
18 - Lime wedges

# Directions:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8-10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.
03 - Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken and sear until lightly browned, about 3-4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45-50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Tips:

01 -
  • The sauce is tangy and alive without being spicy, so it works for almost anyone at the table.
  • You get the satisfaction of charring vegetables with your own hands, which somehow makes the whole dish taste better.
  • It's one of those meals that tastes like you spent hours cooking when you really just simmered and walked away.
02 -
  • Don't skip the charring step thinking it's just for flavor—it's what transforms raw peppers into something that tastes fully cooked and developed.
  • If your sauce breaks or looks separated, a quick whirl in the blender again will bring it back together silky and smooth.
03 -
  • Don't peek at the chicken constantly while it simmers—let it sit and get tender, checking only once or twice to make sure nothing's sticking.
  • If the sauce tastes good but feels thin, let it simmer uncovered for a few extra minutes, or whisk in a teaspoon of cornstarch mixed with cold water to thicken it without losing any brightness.
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