Chile Verde With Chicken Recipe

Name: Chile Verde With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 chicken thighs, boneless; flour for dredging chicken; 10-12 tomatillos, cleaned and halved; 1 medium onion, quartered; 5 cloves of garlic, smashed; 1 jalapeno, halved; 1 1/2 cups pepitas, (roasted pumpkin seeds); 1 1/2 cups chicken stock; handful of torn cilantro; 2 teaspoons toasted cumin seeds; zest of one lime; 1/2 a red onion, sliced into half moons; 1 cup extra virgin olive oil

Servings: persons

12 chicken thighs, boneless
flour for dredging chicken
10-12 tomatillos, cleaned and halved
1 medium onion, quartered
5 cloves of garlic, smashed
1 jalapeno, halved
1 1/2 cups pepitas, (roasted pumpkin seeds)
1 1/2 cups chicken stock
handful of torn cilantro
2 teaspoons toasted cumin seeds
zest of one lime
1/2 a red onion, sliced into half moons
1 cup extra virgin olive oil

1
Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.
2
Roast at 375 - tomatillos, onion, garlic, and jalapeno in olive oil until soft. (about 20 minutes)
3
Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.
4
When veg is soft - cool a bit before adding to the cilantro paste and blitz again until incorporated. Loosen with a bit of stock if too thick. You want the sauce-not too thick, loose enough to be a saucy sauce. So add more stock if needed.
5
In a 375 preheated oven, to a casserole add; the chicken, the sauce, red onion slices, and a few torn cilantro stems and leaves. Braise for about an hour, uncovered- the chicken will be softly cooked, and melty, while the bits above the sauce and stock will be nicely roasted.
6
Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro.

1238

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 chicken thighs, boneless, flour for dredging chicken, 10-12 tomatillos, cleaned and halved, 1 medium onion, quartered, and more.

Yes, Chile Verde With Chicken 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.

That's it — enjoy your meal!

Chile Verde With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions