Go Back
Chicken Chili Verde

Chicken Chili Verde

This Chicken Chili Verde is a vibrant, tangy, and savory stew made with roasted tomatillos, peppers, and tender chicken.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Ingredients
  

For the Chili Verde Sauce

  • 1.5 lbs tomatillos, husks removed and rinsed
  • 2 poblano peppers, stemmed and seeded
  • 1-2 jalapeño peppers, stemmed and seeded for less heat
  • 1 large white onion, peeled and quartered
  • 4-5 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, packed
  • 1 cup low-sodium chicken broth
  • 1 tbsp fresh lime juice

For the Chicken and Stew

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • Optional toppings: sour cream, cotija cheese, avocado, chopped cilantro

Instructions
 

  • Roast the Vegetables: Preheat your broiler to high. Place the tomatillos, poblano peppers, jalapeños, and onion quarters on a baking sheet. Broil for 5-7 minutes, then flip and broil for another 5-7 minutes until the vegetables are softened and nicely charred in spots. Add the unpeeled garlic cloves to the pan during the last 5 minutes of roasting.
  • Blend the Sauce: Once cool enough to handle, peel the charred skins from the poblano peppers and squeeze the roasted garlic from their peels. Transfer all the roasted vegetables, garlic, fresh cilantro, and lime juice to a blender. Add 1/2 cup of the chicken broth. Blend until smooth. The sauce can be slightly chunky if you prefer.
  • Sear the Chicken: Pat the chicken thigh pieces dry with a paper towel and season generously with salt, pepper, cumin, and oregano. Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the chicken in a single layer and cook until browned on all sides, about 5-6 minutes. Remove to a plate and repeat with the remaining oil and chicken.
  • Simmer the Chili: Return all the browned chicken to the pot. Pour the blended chili verde sauce over the chicken. Add the remaining 1/2 cup of chicken broth to the blender, swirl to collect any remaining sauce, and add it to the pot. Stir everything to combine.
  • Finish and Serve: Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, for the flavors to meld and the chicken to become incredibly tender. If the sauce is too thick, add a splash more broth. Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.