Chicken Chili Verde (Print version)

Tender chicken in a vibrant, tangy green sauce of charred peppers and tomatillos

# 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

→ For Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Avocado, diced
17 - Radishes, sliced
18 - Lime wedges

# How to Make It:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8 to 10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers as desired.
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, approximately 3 to 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 from the bottom. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45 to 50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for an additional 5 minutes to thicken if desired.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Tips:

01 -
  • The sauce tastes like a restaurant dish but comes together in about an hour without any fussy techniques.
  • It's naturally gluten-free, and you can make it as mild or spicy as your mood calls for.
  • The shredded chicken soaks up all that vibrant green sauce, making it endlessly adaptable to tortillas, rice, or even tacos the next day.
02 -
  • Don't skip the charring step or rush it—that's what separates this from tasting like blended soup and gives it restaurant-quality depth.
  • If your sauce breaks or looks grainy after blending, just add a splash more broth and pulse again, it'll smooth right out.
03 -
  • Roasted pumpkin seeds stirred into the sauce before blending add an earthy richness that feels indulgent, and pepitas are cheap enough to always keep on hand.
  • If you can't find tomatillos or poblanos, green bell peppers and canned tomatillos work in a pinch—it won't be identical, but it'll still be delicious.
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