Chicken Chile Verde Recipe

Name: Chicken Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 1 pound tomatilloshusked, rinsed and quartered; 3 cups water; 1 large jalapeno, chopped; 2 garlic cloves; 1 white onion, minced; 1 cup cilantro leaves; Kosher salt; Pepper; 2 tablespoons vegetable oil; 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces; Steamed rice, chopped avocado and sour cream, for serving

Servings: persons

2 poblano chiles
1 pound tomatilloshusked, rinsed and quartered
3 cups water
1 large jalapeno, chopped
2 garlic cloves
1 white onion, minced
1 cup cilantro leaves
Kosher salt
Pepper
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
Steamed rice, chopped avocado and sour cream, for serving

1
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over.
2
Transfer to a bowl, cover with plastic wrap and let cool.
3
Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
4
Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeno, garlic and half of the onion and bring to a boil.
5
Simmer over moderately high heat until softened, 5 to 7 minutes.
6
Drain, reserving 1/2 cup of the cooking liquid.
7
In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth.
8
Season with salt and pepper.
9
In a large, deep skillet, heat the oil.
10
Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally.
11
Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes.
12
Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes.
13
Serve the chile verde with steamed rice, avocado and sour cream.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 poblano chiles, 1 pound tomatilloshusked, rinsed and quartered, 3 cups water, 1 large jalapeno, chopped, and more.

Yes, Chicken Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chile Verde

How did you like this recipe?

Frequently Asked Questions