Alright guys - it's still freezing pretty much everywhere so let's make some Chicken Chili Verde for lunches and dinners.
Table of Contents
Why I Love This Recipe
Chicken Chili Verde was a HIT when we were kids growing up in Tucson. I'd go over to my best friends house anytime this was on the menu. Literally it's one of the easiest things to make and I can't get enough. It's especially perfect because it's feels freezing in LA right now 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! If you are in a rush and using store-bought rotisserie chicken, I have a perfect and easy white chicken chili recipe that uses that.
A word about the peppers in this recipe:
Poblano peppers are commonly mislabeled at the grocery store - sometimes they are called Pasilla peppers. They are dark green and shiny. And while they have a little bit of smokiness to them, they are not spicy once cooked! I love these peppers and you will usually see me adding this to tons of recipes like the poblano chicken fajitas.
Anaheim peppers are light green and not spicy at all! If you can't find them in the produce section, I've seen them a time or two in the canned food aisle and you could easily substitute the canned peppers in this recipe. No need to roast them if you're using canned.
Jalapeño peppers I think we all know what these are. If you want to majorly cut down on spice, just use half. But this recipe isn't super spicy as is!! But just a heads up if you're making it for say, a 3 year old, maybe omit the jalapeño.
Ingredients & Substitutions
- Tomatillos husked and halved
- Poblano Peppers
- Anaheim Peppers
- Jalapeño Pepper
- Yellow Onion
- Garlic Cloves
- Cilantro
- Lime
- Ground Cumin
- Kosher Salt
- Black Pepper freshly ground
- Chicken Stock
- Chicken Thighs
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chicken Chili Verde
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
Step 5: 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.
Step 6: Add the onions and saute for a few minutes before adding the mixture from the blender.
Step 7: Add the verde mixture. 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.
Step 8: Taste and adjust salt and pepper as needed. Serve in a bowl with tortilla chips on the side and tons cilantro on top.
How to Store Chicken Chili Verde
You can store this in the fridge for 3-4 days in an airtight container. Make sure you reheat it properly so it is warmed through to safe temperature.
How to Freeze Chicken Chili Verde
You can freeze these in portions for quick meals or just if you have leftovers. Thaw in the fridge overnight and reheat properly when its time to eat. Do no re-freeze once you have thawed.
Tips & Tricks
Tomatillos might be new to some of you. They need their papery husks removed and then give them a quick rinse as they are often somewhat sticky.
FAQs
What can I eat this with?
This can be had as a soup/stew on its own, topped with tortilla chips. But if you want to have it as a filling in your taco or enchiladas, you can also do that by all means and it'll be delicious.
Is this spicy? Can I make it milder?
See my guide about the peppers in this recipe. I do not think this is a very spicy recipe, however, you can totally adjust how much jalapeño pepper you add to control how spicy you want it.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Chili Verde
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 ½ 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.
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.
you could just ditch the jalapeno entirely!! maybe you got an extra spicy jalapeno this time around - its happened to me before! BRUTAL
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.
Having a hard time finding tomatillos. Where do you normally get them?
Ralphs or Safeway!
This was easy and delicious! I served it with tortilla chips and crispy quesadilla. Will definitely make it again. Thanks Gaby.
Perfect meal for this cold weather!
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.
What can I use as a sub for tomatillos? Don't have those here in the Netherlands.
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?
Can I use chicken breast? I am not a fan of chicken thighs.
of course!
I want to try this! Is it super spicy tho??
not super spicy at all!
So excited for this!! I can use all my tomatillos that I roasted and froze this summer!! Yum.
um.... wish I grew up eating this, you were so lucky! yum!!
Mom knows best! This sounds just wonderful!
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!
boneless, skinless!!
Sorry. Gaby, spelled your name with two “b’s” instead of one!
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! ⛄️