Chicken Chili Verde

My kitchen filled with the most incredible smoky aroma when I first charred tomatillos under the broiler for this chili verde. I had been intimidated by making green sauce from scratch, but watching those vegetables blister and turn deep black in spots felt almost magical. That first batch taught me that char equals depth of flavor, something I now apply to so many other dishes.

Last winter, during that week everyone seemed to be getting sick, I made a massive pot of this chili verde. My friend showed up at my door looking exhausted and left three hours later with containers stacked in her arms. She texted the next morning saying it was the only thing that sounded good, and I realized this recipe is really love in edible form.

Ingredients

• 2 lbs boneless chicken thighs or breasts: Thighs stay juicier during long simmering, but breasts work if you prefer leaner meat
• 1 tsp kosher salt and 1/2 tsp black pepper: Season generously before searing, as this creates the flavor foundation
• 1 1/2 lbs tomatillos: Look for ones that fill their husks and feel firm, avoiding any that are yellowing or shriveled
• 2 poblano peppers: These add mild heat and earthiness without overwhelming the sauce
• 2 jalapeño peppers: Seed them for gentle warmth or leave seeds in if you like it fiery
• 1 large onion, quartered: Sweet onion works beautifully here, adding natural sweetness to balance the tang
• 6 garlic cloves, unpeeled: Roasting them in their skins makes the garlic mellow and sweet
• 1 bunch fresh cilantro: Do not skip this, it provides the fresh herbal brightness that defines chili verde
• 1/2 cup chicken broth: Homemade broth adds depth, but store bought works perfectly fine
• 1 tsp ground cumin and 1 tsp dried oregano: These warm spices bridge the gap between the fresh and roasted elements
• 1 tbsp fresh lime juice: Add this at the end to wake up all the flavors just before serving
• 2 tbsp vegetable oil: Use this for searing the chicken and creating those browned bits in the pot
• Optional garnishes: Fresh cilantro, diced avocado, sliced radishes, and lime wedges make each bowl feel special

Instructions

Char the vegetables:

Set your oven broiler to high and arrange the tomatillos, peppers, onion quarters, and unpeeled garlic on a large baking sheet. Let them cook for 8 to 10 minutes, turning everything occasionally, until the vegetables are blistered with dark charred spots and softened throughout. Let them cool just enough to handle, then peel the roasted garlic and remove stems and seeds from the peppers if you prefer a milder sauce.

Blend the green sauce:

Place all the charred vegetables along with the peeled garlic, fresh cilantro, chicken broth, cumin, oregano, and lime juice into your blender. Puree until completely smooth, stopping to scrape down the sides as needed, until you have a vibrant green sauce that smells incredible.

Sear the chicken:

Season the chicken pieces all over with the salt and pepper. Heat the vegetable oil in your Dutch oven or heavy pot over medium-high heat, then add the chicken and let it sear undisturbed for 3 to 4 minutes per side until nicely browned. Remove the chicken to a plate and set aside while you prepare the sauce.

Start the simmer:

Pour the blended green sauce into the same pot and reduce the heat to medium, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the sauce come to a gentle bubble, then return the seared chicken to the pot, nestling the pieces down into the vibrant green liquid.

Cook until tender:

Cover the pot with a tight fitting lid and let everything simmer gently for 45 to 50 minutes, checking occasionally to maintain a low bubble. The chicken should be completely tender and falling apart when tested with a fork.

Shred and finish:

Lift the chicken pieces from the sauce and use two forks to shred them into bite sized pieces. Return the shredded chicken to the pot and stir it into the sauce, then let everything simmer uncovered for about 5 more minutes to thicken slightly if desired.

Serve with love:

Ladle the hot chili verde into bowls and shower them with fresh cilantro, creamy avocado, crisp radishes, and lime wedges for squeezing. Watch people go quiet as they take their first bite.

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My neighbor asked what smelled so amazing when I had this bubbling away on my stove last Sunday afternoon. I ended up sending her home with a small container, and she knocked on my door two hours later asking for the recipe because her husband had declared it the best thing he had ever eaten.

Making It Your Own

Once you master the basic technique, do not be afraid to play around with the ingredients. Sometimes I add roasted pumpkin seeds to the blender, which gives the sauce a lovely nutty richness and subtle texture. Other times I throw in a roasted green bell pepper if I want more sweetness and less heat. The beauty of this dish is how forgiving it is while still delivering incredible results every single time.

Serving Suggestions

While this chili verde is absolutely perfect on its own, I love serving it with warm corn tortillas for soaking up every drop of that precious sauce. Over fluffy cilantro lime rice it becomes a complete meal that feels special enough for company but easy enough for a random Tuesday. You can also spoon it over baked sweet potatoes or use it as filling for enchiladas.

Storage And Reheating

This chili verde actually tastes better the next day after all the flavors have had time to really get to know each other in the refrigerator. Store it in airtight containers for up to five days, or freeze portions for those busy weeks when homemade comfort food feels like a luxury. When reheating, add a splash of water or broth if it seems too thick, and warm it gently over low heat.

• Always let the chili cool completely before transferring to the refrigerator or freezer
• Freeze in individual portions for quick work lunches or easy dinners
• The garnishes are best added fresh rather than stored with the reheated chili

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There is something deeply satisfying about taking humble ingredients and transforming them into something that makes people close their eyes and smile while eating.

Frequently Asked Questions

→ What makes the sauce green?

The vibrant green color comes from blending charred tomatillos, poblano peppers, jalapeños, fresh cilantro, and roasted garlic. The broiling process enhances the vegetables' natural colors while adding depth.

→ Can I adjust the spice level?

Absolutely. Remove seeds and membranes from jalapeños for milder heat, or leave them in for more intensity. You can also reduce the number of peppers or add a mild Anaheim pepper to balance the heat.

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal as they remain tender and juicy during long simmering. Chicken breasts work too but may dry out slightly—check for doneness around 40 minutes.

→ How long does it keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight. Reheat gently on the stove, adding a splash of broth if needed.

→ Can I freeze this dish?

Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What sides complement this dish?

Warm corn or flour tortillas are traditional. Spanish rice, refried beans, or a simple green salad with lime vinaigrette also pair wonderfully. For a low-carb option, serve over cauliflower rice.