If you’re in the mood for a comforting, flavorful dish that warms you from the inside out, look no further than Chicken Chili Verde. This vibrant and zesty chili packs a punch with its rich green sauce made from tomatillos and peppers, making it a perfect dish for any occasion. Whether you’re hosting a get-together or just looking to spice up your weeknight dinner, this recipe is sure to impress. Let’s dive into the details of making this delicious Chicken Chili Verde!

What Makes This Recipe Special

Chicken Chili Verde stands out because of its unique blend of flavors. The combination of roasted tomatillos, smoky poblano peppers, and the kick from jalapeños creates a complex sauce that elevates the simple ingredients into something truly special. Furthermore, the slow simmering of chicken in this tangy sauce results in tender, juicy meat that absorbs all the delicious flavors. It’s a dish that embodies comfort while offering a refreshing twist.

Ingredient Checklist

To make this Chicken Chili Verde, gather the following ingredients:

2 tablespoons olive oil
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
4 poblano peppers, seeded and chopped
1-2 jalapeño peppers, seeded and chopped
1 pound tomatillos, husked and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2 1/2 pounds boneless chicken (breasts, thighs, or a mix)
4 cups chicken broth
1/2 cup chopped cilantro
Possible garnishes: cilantro, avocado, lime

Tools & Equipment Needed

To prepare Chicken Chili Verde, you will need the following tools:

Large pot or Dutch oven – for simmering the chili.
Cutting board and knife – for chopping vegetables.
Wooden spoon – for stirring the ingredients.
Measuring spoons and cups – for accurate ingredient measurements.
Blender or food processor – for pureeing the tomatillos and peppers (optional).

The Method for Chicken Chili Verde

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and stir for an additional minute until fragrant.

Step 2: Add the Peppers

Introduce the chopped poblano and jalapeño peppers to the pot. Cook for about 5-7 minutes, stirring occasionally, until they soften.

Step 3: Incorporate the Tomatillos and Spices

Add the chopped tomatillos to the pot along with the ground cumin, ground coriander, dried oregano, and salt. Stir well to combine all the ingredients, allowing the tomatillos to cook down for about 5 minutes.

Step 4: Add the Chicken

Nestle the boneless chicken pieces into the mixture and add the bay leaf.

Step 5: Pour in the Broth

Carefully pour in the chicken broth, ensuring that the chicken is mostly submerged. Bring the mixture to a gentle boil.

Step 6: Simmer

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes, or until the chicken is cooked through and tender.

Step 7: Shred the Chicken

After the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot and stir to combine.

Step 8: Add Fresh Cilantro

Stir in the chopped cilantro for a burst of freshness. Taste and adjust the seasoning if necessary.

Step 9: Serve and Garnish

Ladle the Chicken Chili Verde into bowls and garnish with additional cilantro, sliced avocado, and lime wedges if desired.

Year-Round Variations

Feel free to get creative with your Chicken Chili Verde! Here are some variations to consider:

Use different types of peppers: Swap out the poblanos for anaheim or bell peppers for a milder flavor.
Make it spicy: Add more jalapeños or a dash of hot sauce for an extra kick.
Vegetarian option: Substitute the chicken with chickpeas or lentils for a hearty plant-based version.
Beans: Incorporate black beans or white beans for added protein and texture.

Frequent Missteps to Avoid

To ensure your Chicken Chili Verde turns out perfect, be mindful of these common missteps:

Not roasting the tomatillos and peppers: Roasting enhances their flavor, so don’t skip this step.
Overcooking the chicken: Keep an eye on the chicken to avoid it becoming dry; it should be tender and easy to shred.
Skipping the seasoning: Taste your chili before serving and adjust the spices as needed for optimal flavor.
Using too much liquid: Ensure the chicken is submerged but not swimming in broth to maintain the right consistency.

Save It for Later

Chicken Chili Verde can be a great make-ahead meal! Here’s how to store and reheat it:

You can store leftover Chicken Chili Verde in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stovetop over medium heat until heated through.

Chicken Chili Verde FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken; however, you may need to adjust the cooking time to ensure it’s fully cooked through.

What can I serve with Chicken Chili Verde?

This chili pairs beautifully with warm tortillas, rice, or a side of cornbread. You can also enjoy it over a bed of greens for a lighter option.

Can I make Chicken Chili Verde in a slow cooker?

Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

Is Chicken Chili Verde spicy?

The spice level can vary based on the type and amount of jalapeños used. You can adjust the heat to your preference by adding more or fewer peppers.

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Final Bite

Now that you have all the details to create a delightful Chicken Chili Verde, it’s time to roll up your sleeves and get cooking! This dish is not only packed with flavor but also brings warmth and comfort to any table. Whether you’re serving it for a family dinner or enjoying a cozy night in, you’ll find this Chicken Chili Verde to be a satisfying and heartwarming meal. Happy cooking!

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Chicken Chili Verde

This Chicken Chili Verde is a flavor-packed dish with a zesty green sauce that warms you up from the inside out!

Prep Time15

Cook Time50

Total Time1 5

Servings: 6 servings

Ingredients

2 tablespoons olive oil
1 large onion peeled and chopped
6 cloves garlic peeled and minced
4 poblano peppers seeded and chopped
1-2 jalapeño peppers seeded and chopped
1 pound tomatillos husked and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2.5 pounds boneless chicken (breasts, thighs, or a mix)
4 cups chicken broth
1/2 cup chopped cilantro
Possible garnishes cilantro, avocado, lime

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and stir for an additional minute until fragrant.
Introduce the chopped poblano and jalapeño peppers to the pot. Cook for about 5-7 minutes, stirring occasionally, until they soften.
Add the chopped tomatillos to the pot along with the ground cumin, ground coriander, dried oregano, and salt. Stir well to combine all the ingredients, allowing the tomatillos to cook down for about 5 minutes.
Nestle the boneless chicken pieces into the mixture and add the bay leaf.
Carefully pour in the chicken broth, ensuring that the chicken is mostly submerged. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes, or until the chicken is cooked through and tender.
After the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot and stir to combine.
Stir in the chopped cilantro for a burst of freshness. Taste and adjust the seasoning if necessary.
Ladle the Chicken Chili Verde into bowls and garnish with additional cilantro, sliced avocado, and lime wedges if desired.