Chicken Chili Verde

There's something about the sound of peppers blistering under the broiler that makes me slow down. I was rushing through dinner prep one weeknight when the smell of charred tomatillos and poblanos stopped me cold, and suddenly I wasn't in a hurry anymore. That's when I understood why chili verde had become such a staple in my kitchen—it transformed an ordinary evening into something worth savoring. The bright, tangy sauce that emerges from those blackened vegetables feels like you've unlocked some delicious secret.

I made this for my neighbor last spring when she was recovering from surgery, and watching her face light up when she tasted it reminded me that food is really about care. She asked for the recipe that same day, and now whenever I make it, I think of how something this comforting can slip so easily into someone's life when they need it most. That's the real magic of chili verde.

Ingredients

• Boneless, skinless chicken thighs or breasts: Thighs are more forgiving and stay juicy, but breasts work if that's what you have—just watch them carefully so they don't dry out.
• Tomatillos: They should feel firm and bright green; they'll lose that tanginess if you pick them too early or too ripe.
• Poblano and jalapeño peppers: The poblanos are mild and sweet, while jalapeños bring the heat—seed them if you prefer gentler spice, or leave them in if you like things bold.
• Fresh cilantro: Don't skip it; it's not just a garnish but a key flavor that makes the sauce taste alive.
• Chicken broth: Use good quality, as it seasons the entire dish—low sodium lets you control the salt.
• Lime juice: Fresh squeezed makes all the difference; bottled tastes hollow by comparison.
• Vegetable oil: You need enough to get a real sear on the chicken, which builds flavor for the whole pot.

Instructions

Char your vegetables:

Preheat the broiler and arrange your tomatillos, poblanos, jalapeños, onion, and unpeeled garlic on a sheet. Broil for 8–10 minutes, turning occasionally, until everything is blistered and blackened—the char isn't a mistake, it's where the deep flavor comes from. Let them cool enough to handle, then peel the garlic and remove the stems and seeds from the peppers.

Build the sauce:

Add your charred vegetables, peeled garlic, cilantro, broth, cumin, oregano, and lime juice to a blender and go until smooth. Don't rush this step; a smooth sauce is what makes the dish feel luxurious.

Sear the chicken:

Season your chicken pieces with salt and pepper. Heat oil in a large Dutch oven over medium-high until it shimmers, then add the chicken and sear for about 3–4 minutes per side until golden—you're not cooking it through, just building a flavorful crust. Remove it and set aside.

Combine and simmer:

Lower the heat to medium, pour your blended green sauce into the pot, and scrape up all those flavorful browned bits stuck to the bottom. Let it come to a gentle simmer, then nestle the chicken back in, cover, and let everything cook together for 45–50 minutes until the chicken is tender and cooked through.

Finish and shred:

Remove the chicken, shred it with two forks, and stir it back into the sauce. If you'd like it thicker, simmer uncovered for another 5 minutes, which lets the sauce concentrate and cling beautifully to each piece of chicken.

Save

There was a moment during a family dinner when my daughter asked why this tasted different from the jarred salsa we usually used, and I realized she was tasting the difference between something made with care and something made for convenience. That simple question is why I keep making this chili verde from scratch, even on nights when I'm tired.

Why Charring Changes Everything

The first time I tried to make chili verde without broiling the vegetables, I quickly understood why that step exists. Raw tomatillos and peppers made the sauce taste thin and one-dimensional, like something was missing. Charring caramelizes the natural sugars and adds a subtle smokiness that makes the whole dish taste rounder and more intentional.

The Chicken Thigh Difference

I've learned that chicken thighs are your friend here because of their higher fat content—they stay silky and tender even if the sauce simmers longer than expected. Breasts will work, but you have to baby them and watch them like a hawk to avoid them becoming dry and stringy, which isn't what you want when you're already managing a pot of simmering sauce.

Serving and Storage Ideas

Serve this over warm tortillas, alongside rice, or poured over black beans—each option transforms the dish slightly but keeps that bright, comforting soul intact. The beauty is that it tastes even better the next day when the flavors have had time to settle and mingle. Leftovers reheat gently on the stovetop, and it freezes beautifully for up to three months.

• Top with avocado and radishes right before eating so they stay crisp and fresh against the warm, tender chicken.
• A squeeze of lime at the table brightens everything up and lets each person adjust the tanginess to their taste.
• Crispy tortilla chips on the side aren't just for dipping—they're perfect for scooping up extra sauce.

Save

This chili verde has become the dish I reach for when I want to feel like I'm cooking with intention and care. Every time I make it, it tastes like home.

Recipe FAQs

→ What makes chili verde different from regular chili?

Chili verde features a green sauce made from tomatillos and green peppers rather than tomatoes and red chilies. The base gets its signature tangy, bright flavor from charred tomatillos blended with roasted peppers, garlic, and fresh cilantro, creating a lighter, fresher profile than traditional red chili.

→ Can I make this less spicy?

Yes, simply remove all seeds from the jalapeños before broiling, or reduce the number of jalapeños to one. You can also substitute mild Anaheim peppers for some of the poblanos. The tomatillos naturally provide tang without heat, so the dish remains flavorful even with less spice.

→ What cuts of chicken work best?

Boneless, skinless chicken thighs are ideal because they remain tender and juicy during the long simmer. Chicken breasts work too but may dry out slightly. Thighs also have more flavor, which complements the bold green sauce perfectly.

→ Can I prepare the green sauce in advance?

Absolutely. The blended sauce keeps well in the refrigerator for up to 3 days or freezes for several months. Make a double batch when tomatillos are in season, then thaw and use whenever you crave this comforting dish.

→ What are the best garnishes and sides?

Fresh cilantro, diced avocado, sliced radishes, and lime wedges add brightness and texture. Warm corn tortillas, fluffy rice, or refried beans make excellent accompaniments. The tangy sauce also pairs beautifully with crusty bread for soaking up every drop.

→ How do I know when the chicken is fully cooked?

After simmering for 45-50 minutes, the chicken should be fork-tender and reach an internal temperature of 165°F. When shredded with two forks, the meat should pull apart easily and no pink should remain visible.