A few weeks ago we were in Portland visiting some friends and on our way out my bff mentioned that she was making Chicken Chili Verde for dinner that night….
I was like…. whaaaaaaat. Like old school style the way your mom used to make? Yup. That was exactly it! We missed the dinner since we were heading out but she sent me her moms recipe asap. I took it upon myself to give it a Gaby spin and OMG is it good. Literally it’s one of the easiest things to make and I can’t get enough. It’s especially perfect because it’s approx 40 degrees in LA this morning and I know that means it’s even colder in the rest of the country. It’s 100% healthy if you leave out the chips and just serve it on it’s own as a soup/chili/stew. Trust me, you’re going to want this one on regular rotation for the next few months. It’s that good.
The cooking method is similar to how we make my Mexican shredded chicken. And it also has the most delicious peppery base with poblanos and other assorted peppers that are easy to come by at the grocery store! Ugh, literally can’t get enough!
Chicken Chili Verde
- 2 pounds tomatillos husked and halved
- 3 poblano peppers halved
- 2 anaheim peppers halved
- 1 jalapeño pepper halved
- 1 yellow onion thinly sliced
- 6 garlic cloves
- 1 bunch cilantro stems removed
- 1 lime juiced
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 1 1/2 lbs chicken thighs boneless, skinless
- Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
- Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
- In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
- Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
- In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and saute for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.
- Serve in a bowl with tortilla chips on the side and tons cilantro on top.