Chicken Chile Verde

Name: Chicken Chile Verde
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American, TexMex
Ingredients: 2 lbs tomatillos, husked & halved; 6 garlic cloves, unpeeled; 2 poblano peppers, stems removed; 3 jalepenos, stems removed; 2 bunches fresh cilantro, divided, cleaned & chopped; 2 tbsp olive oil; 2.5 lb chicken thighs, boneless, skinnless, cut into bite-sized pieces; kosher salt, to taste; 2 yellow onions, diced; 3 garlic cloves, finely chopped; 1.5 cups chicken stock; pinch of ground cloves; black pepper, to taste; 1 lime

9 steps

Prep:15minCook:1h 15min

My take on chicken chile verde. A blend of Isabel Eats... https://www.isabeleats.com/chicken-chile-verde/ ...and Simply Recipes. https://www.simplyrecipes.com/recipes/chile_verde/

Updated at: Thu, 17 Aug 2023 08:49:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories419.6 kcal (21%)

Total Fat28.9 g (41%)

Carbs13.7 g (5%)

Sugars7.2 g (8%)

Protein26.4 g (53%)

Sodium282.5 mg (14%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 lbstomatillos

2 bunchesfresh cilantro

divided, cleaned & chopped

2 Tbspolive oil

2.5 lbchicken thighs

boneless, skinnless, cut into bite-sized pieces

1 ½ cupschicken stock

Instructions

Step 1

Line baking sheet with aluminum foil and arrange tomatillos cut-side down along with unpeeled garlic cloves, poblanos, and jalepenos. Set the oven rack directly underneath the broiler and broil on high for 10 minutes, turning tomatillos and peppers over and removing garlic cloves halfway through.

Step 2

Remove baking sheet from oven and cover with aluminum foil. Let it sit for 10 minutes. Uncover and remove charred skin from peppers. Split open and remove seeds and veins.

Step 3

Add tomatillos, peppers, roasted garlic, and 1 bunch cilantro to blender and pulse until smooth. Set aside.

Step 4

Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt.

Step 5

Sear the chicken on all sides, turning occasionally, until nicely browned. Remove from pot.

Step 6

Add diced onions and garlic to pot and saute until onions are translucent.

Step 7

Add chicken back to pot. Pour in the chile verde sauce along with stock, cloves, and black pepper. Mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon.

Step 8

Cover, lower the heat to simmer, and cook for 30 minutes.

Step 9

Add lime juice and additional cilantro to taste. Stir to combine.