chicken chile verde

Chicken Chile Verde is a flavorful Mexican stew made from boneless skinless chicken thighs cooked in tomatillo and green chile sauce.

Chicken Chile Verde

tomatillos, (husked and rinsed (about 10 med-large tomatillos))

jalapeños, (stems removed)

poblano peppers, (stems removed)

serrano pepper, (stem removed)

medium onions, (diced (about 2 cups))

garlic

olive oil

chicken

coarse kosher salt

water

lime juice

cilantro

Line a baking sheet with aluminum foil and place the tomatillos, jalapenos, poblanos, and serrano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.

Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.

Remove from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.

Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.) At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.

Add the broiled tomatillos, broiled peppers, diced onions and minced garlic into a large blender. Blend until smooth. Set aside until ready to use.

Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt.

Sear the chicken on all sides, turning occasionally, for about 15-20 minutes or until nicely browned.

Pour in the chile verde sauce and water. Mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits.

Cover, lower the heat to simmer, and cook for 30 minutes.

Add the lime juice, cilantro and stir to combine. Taste and season with more salt if necessary.

Incredible comforting slow cooker chicken chile verde. Healthy, satisfying and packed with protein. Serve with corn tortillas, avocado, rice and/or beans! Paleo-friendly.

Healthy Slow Cooker Chicken Chile Verde

tomatillos, husked (paper skins, removed) and cut in half

Poblano peppers

2-3 jalapeños, depending on your spice preference

green chiles

organic cilantro

juice of 1 lime

cumin

oregano

salt, plus more to taste

black pepper

chicken broth

Just BARE Boneless Skinless Chicken Thighs

yellow onion, diced

Place tomatillos cut side down, poblano peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. If necessary you can use two baking sheets. Place in the oven under the broiler setting for 8-10 minutes or until the tomatillos and peppers begin to roast and blacken. If you don't have broiler in your oven, you can put the oven at 425 degrees F (this option may take longer).

Transfer the poblano and jalapeno peppers to a plastic Ziploc bag and zip it tight (leave the tomatillos and garlic on the baking sheet for now). This allows the peppers to steam in the bag and after 5-10 minutes you should be able to remove the skin, stem and seeds off the peppers. It's okay if you don't remove the skin completely -- the most important part is removing the seeds and stems.

While the peppers are steaming in the bag, add tomatillos to a blender. You'll notice that they probably got juicy during the roasting. That's okay; you'll want to add all those juices to the blender too! Peel garlic cloves and add them to the blender along with the peppers, green chiles, cilantro, lime juice, cumin, oregano, salt, pepper and chicken broth. Blend the ingredients until they are well combined.

Add chicken thighs and diced onions to slow cooker, pour tomatillo-chile sauce all over the top of the chicken and stir to combine. Cover and cook on high for 3 hours or low for 7 hours.&nbsp;

Before serving, remove chicken with a slotted spoon and shred with a fork. Add back to slow cooker and mix in with a spoon. Taste and adjust seasoning as necessary. Serve with brown rice, corn tortilla, tortilla chips, and/or beans. Serves 6.

This easy 4-Ingredient Chicken Chile Verde is a weeknight dinner favorite! It is great with rice, quinoa, or served with tortillas. You can also make tacos, burritos, quesadillas, salads, etc!

4-Ingredient Instant Pot Chicken Chile Verde

lbs. chicken thighs or chicken breasts

garlic powder

salsa verde

Salt and black pepper (to taste)

Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.

Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.

When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.

Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.

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Top 3 chicken chile verde recipes from across the web

The most viewed chicken chile verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Chile Verde

Healthy Slow Cooker Chicken Chile V...

4-Ingredient Instant Pot Chicken Ch...

The most viewed chicken chile verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine