Chicken Chili Verde (Print page)

Tender chicken in a tangy green sauce made from charred peppers, tomatillos, and garlic, creating a bright Mexican classic.

# What You Need:

→ Chicken

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

→ Green Sauce

04 - 1 1/2 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 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1 tablespoon fresh lime juice

→ For Cooking

14 - 2 tablespoons 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 to 10 minutes, turning as needed, until vegetables are charred and softened. Allow to 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 consistency is achieved.
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 and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for an additional 5 minutes to thicken if desired.
07 - Transfer to serving bowls and garnish with fresh cilantro, avocado, radishes, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The green sauce tastes vibrant and complex, but honestly, the work is mostly just waiting for things to char.
  • Chicken thighs stay impossibly tender even if you accidentally simmer it a bit longer than planned.
  • It's the kind of dish that fills your kitchen with an aroma that makes people ask what you're cooking before they even walk in.
02 -
  • Don't be timid with the broiler—those blackened spots are exactly what you want, not something to fear or avoid.
  • If you blend the sauce while it's still steaming hot, be careful about the lid popping off; let it cool for a minute first or use a kitchen towel to hold it down.
03 -
  • If you want to sneak in extra depth, toast a handful of pumpkin seeds and stir them into the sauce before blending—it adds a nutty richness without announcing itself.
  • Let the finished dish sit uncovered on the counter for 10 minutes after cooking so the flavors bloom and the sauce reaches the perfect consistency.
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