Nothing Like Chile Verde Recipe

Name: Nothing Like Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil (or as needed for pan-frying); 12 ounces chicken meat, cut into pieces; ¼ teaspoon ground cloves; ¼ cup packed fresh parsley, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; salt and black pepper; 4 garlic cloves, minced; 7 ounces canned crushed tomatoes; 1 jalapeno, minced (or other hot pepper to taste); 12 medium yellow onion, diced small (or more, or less, or none, per your taste); 1 tablespoon lemon juice; water or chicken stock

Servings: persons

2 tablespoons vegetable oil (or as needed for pan-frying)
12 ounces chicken meat, cut into pieces
¼ teaspoon ground cloves
¼ cup packed fresh parsley, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
salt and black pepper
4 garlic cloves, minced
7 ounces canned crushed tomatoes
1 jalapeno, minced (or other hot pepper to taste)
12 medium yellow onion, diced small (or more, or less, or none, per your taste)
1 tablespoon lemon juice
water or chicken stock

1
Heat a small amount of oil in a saucepan or soup pot.
2
Add chicken pieces, in batches if your pot is small, and brown well.
3
Add garlic, pepper, onion and spices.
4
Toast briefly, then deglaze pan with water or chicken stock.
5
You'll want to add just enough liquid to cover the lot.
6
Add tomato and lemon juice.
7
Bring to a boil, reduce to a simmer, cover, and cook until chicken is very tender.
8
I usually give it an afternoon on the stove, if I've got the time.
9
Stir in parsley, season to taste with salt and pepper.
10
Serve over white rice or with tortillas.

475

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil (or as needed for pan-frying), 12 ounces chicken meat, cut into pieces, ¼ teaspoon ground cloves, ¼ cup packed fresh parsley, minced, and more.

Yes, Nothing Like Chile Verde falls under the Soups & Stews 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!

Nothing Like Chile Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions