Chicken Chili Verde

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Easy

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….

Chicken Chili Verde from www.whatsgabycooking.com (@whatsgabycookin)

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

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By:
Gaby Dalkin
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0
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Ingredients

  • 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

Instructions

  • 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.
Chicken Chili Verde: Chef Vision

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38 comments

  1. Marie

    Bonjour Gabby!
    Just looked at this wonderful recipe…! I will definitely try this recipe.

    It’s freezing here in the province of Québec, Canada today!! -39 C today with wind!! Tomorrow even colder… Sitting by the fireplace with my knitting, candle and coffee cup! Definitely a “hygge” moment!

    Merci Gabby! Always look forward to your comments and recipes! Stay warm! ⛄️

  2. Casey

    This sounds amazing. Do you recommend using boneless / skinless chicken thighs, or ones with skin and bone? (Would doing one or the other change the cooking time?) Thanks!

  3. monika

    So excited for this!! I can use all my tomatillos that I roasted and froze this summer!! Yum.

  4. Arous

    What can I use as a sub for tomatillos? Don’t have those here in the Netherlands.

    • Gaby

      that’s a great question – can you make the recipe as is, and then add a cup or two of salsa verde to the pepper mixture?

  5. Taylor

    Made this tonight and it was delicious! The sauce to chicken ratio is a little high – you could definitely do 2 pounds of chicken and still have plenty of sauce. Would be delicious over rice or wrapped in tortillas with cheese and broiled.

  6. Ru

    This was easy and delicious! I served it with tortilla chips and crispy quesadilla. Will definitely make it again. Thanks Gaby.

  7. Lauren

    made this last night and it was delicious!! Whole Foods ran out of fresh tomatillos so I had to buy the canned ones but still turned out great. I think next time I’ll use chicken breast vs thighs.

  8. Bessma Kasim

    My husband and I love this recipe. Made it for the 2nd time tonight! Any advice on how to tame the spiciness? I can usually handle the hottest of the hot but for some reason, I’m getting my butt kicked with this one. I’m removing half the seeds in the jalapeño and almost all seeds in the poblanos. I’ll remove all seeds from the jalapeño next time. Im removing the skin from most of the peppers as instructed but not all of the skin isn’t falling off easily – not sure if this matters re: spiciness.

    • Gaby

      you could just ditch the jalapeno entirely!! maybe you got an extra spicy jalapeno this time around – its happened to me before! BRUTAL

  9. Erin | white plate blank slate

    Yum! Love the mix of peppers in this recipe. Sounds amazing.

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  11. Carol

    Amazing!! Used 2 # of chicken thighs and added an extra cup of chicken broth and a cup of salsa verde I had left over from another recipe. I love beans in chili so I added a can of drained white beans. My sister and I almost devoured the whole pot!
    A+++ without my additions!! Thanks for a great chili recipe to add to my favorites!!

  12. Kendal

    Sounds delicious! Would this recipe work well in an instant pot? If so, which settings do you recommend (I just got one for xmas and still need to figure it out!)?

    • Gaby

      yes it would!! but I haven’t tested it so I’m not entirely sure!

  13. Robin Rittenhouse

    I searched for a white chicken chili recipe and chose this one. I made it tonight and it is fantastic! Love it!

  14. Kim

    hey Gabby! Im loving trying your recipes! next up on my list is the chicken chili verde but im having a hard time finding Anaheim peppers….is there a suitable substitute?? ive looked/called 4 grocery stores. thanks
    -kim in SC

  15. Irene Lawson

    You can use canned Ortaga Chiles. They are always Anaheim chiles… I think a small can has 2 or 3 peppers. Ortaga also has chopped peppers. I hope this helps you out.

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  17. Rebecca

    Hi Gaby!

    I really wanna make this recipe but I live in the UK and it’s hard to come across tomstillos, Anaheim and poblano peppers. Do you have any recommendations for substitute’s? Or something I can get on Amazon at least

    Thanks
    Rebecca

    • Gaby

      oh man! I wish I had a substitute for this! I’m sorry! Do you have any Latin markets near you?