Save The smell of charring peppers and tomatillos under the broiler always stops me in my tracks. Something about that smoky, tangy aroma filling the kitchen makes my mouth water before I have even finished prepping. I first made chicken chili verde on a rainy Tuesday when I needed something bright and warming to chase away the gloom. Now it has become my go-to comfort food, the kind of dish that makes people ask what smells so incredible.
Last winter I made a huge batch for a family gathering and watched my usually reserved uncle go back for thirds. He kept asking what made the sauce so vibrant and I had to explain the magic of broiled tomatillos and charred peppers. The pot was scraped clean before the night ended and my sister immediately demanded the recipe.
Ingredients
- 2 lbs boneless skinless 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 the chicken generously before searing to build flavor from the inside out
- 1 1/2 lbs tomatillos: Look for ones that fill their husks and give slightly when pressed, they should feel like ripe tomatoes
- 2 poblano peppers and 2 jalapeños: Poblanos add mild heat while jalapeños bring the kick, seed them if you want to keep things family friendly
- 1 large onion quartered: Sweet onions work beautifully here and become even sweeter after charring under the broiler
- 6 garlic cloves unpeeled: Leaving the skins on during broiling prevents burning and adds a subtle roasted sweetness
- 1 bunch fresh cilantro: Do not skimp here, the fresh herbiness is what makes verde sauce sing
- 1/2 cup chicken broth: Homemade broth adds the most depth but store bought works perfectly fine
- 1 tsp ground cumin and 1 tsp dried oregano: These earthy spices ground the bright tangy tomatillos
- 1 tbsp fresh lime juice: Added at the end to brighten everything up just before serving
- 2 tbsp vegetable oil: For getting a good golden sear on the chicken before it simmers
Instructions
- Char the vegetables:
- Set your oven broiler to high and arrange the tomatillos, poblano peppers, jalapeños, onion quarters, and unpeeled garlic on a large baking sheet. Broil for 8 to 10 minutes, turning everything halfway through, until the vegetables are blistered and blackened in spots. Let them cool until you can handle them, then peel the garlic cloves and pull the stems and seeds from the peppers.
- Blend the verde sauce:
- Toss the charred vegetables into your blender along with the peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice. Puree until completely smooth, it should look like a vibrant green smoothie.
- Sear the chicken:
- Season your chicken all over with the salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium high heat. Add the chicken pieces and cook for 3 to 4 minutes per side until they develop a nice golden brown crust, then remove them to a plate.
- Start the sauce:
- Turn the heat down to medium and pour that beautiful green sauce into the pot. Use a wooden spoon to scrape up any browned bits left from the chicken, those little bits are pure flavor. Let the sauce come to a gentle simmer.
- Simmer everything together:
- Nestle the browned chicken pieces down into the verde sauce. Cover the pot and let it simmer gently for 45 to 50 minutes, until the chicken is fork tender and falling apart.
- Shred and finish:
- Lift the chicken out onto a cutting board and shred it using two forks. Return the shredded meat back to the pot and stir it into the sauce. Let it simmer uncovered for about 5 more minutes to thicken slightly if you want a heartier consistency.
- Serve it up:
- Ladle the chili verde into bowls and shower with fresh cilantro, diced avocado, sliced radishes, and lime wedges. It is perfect scooped up with warm tortillas.
Save I once forgot to peel the garlic before blending and ended up with tiny bitter bits throughout the sauce. Now I always peel them while the vegetables are cooling, a small step that saves the whole dish.
Making It Your Own
Sometimes I throw a handful of roasted pumpkin seeds into the blender right before pureeing the sauce. It adds a subtle nuttiness and makes the texture slightly creamier without any dairy. My friend Maria adds a diced potato during the simmering step to make it more hearty for cold winter nights.
Serving Suggestions
This chili verde deserves to be the star of the show. I love serving it over steamed white rice to soak up every drop of sauce. Warm corn tortillas, refried beans, and a simple green salad make it a complete meal that feels like you are eating at your favorite Mexican restaurant.
Storage And Reheating
The flavors meld beautifully overnight, so this is one of those rare dishes that might actually taste better on day two. Store it in an airtight container in the refrigerator for up to four days. Reheat gently over low heat, adding a splash of chicken broth if the sauce has thickened too much. It also freezes well for up to three months.
- Thaw frozen chili verde in the refrigerator overnight
- Reheat slowly to prevent separating the sauce
- Taste before serving again, you might want another squeeze of lime
Save There is something deeply satisfying about a bowl of bright green chili verde, especially when the weather turns gray and cold. It is the kind of meal that makes your kitchen feel warm and inviting, filled with promises of good things to come.
Recipe Q&A
- → What makes chicken chili verde different from regular chili?
Chicken chili verde features a vibrant green sauce made from tomatillos, roasted peppers, and fresh cilantro rather than tomatoes and red chilies. The flavor profile is tangy, bright, and slightly smoky with a fresh herbaceous quality that red chilies don't provide.
- → Can I make this spicier or milder?
Absolutely. Adjust the heat by varying the number of jalapeños or leaving seeds in for more spice. For milder versions, remove all seeds and membranes from the peppers, or substitute Anaheim peppers for some of the jalapeños.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal because they stay moist during long simmering and shred beautifully. Chicken breasts work too but may dry out slightly—avoid overcooking if using white meat.
- → Can I prepare the sauce ahead of time?
Yes, the blended green sauce keeps well in the refrigerator for up to 3 days or freezes for several months. Make a double batch and save half for a quick weeknight meal.
- → What are the best garnishes and sides?
Fresh cilantro, diced avocado, sliced radishes, and lime wedges add brightness and creaminess. Serve with warm corn tortillas, cilantro-lime rice, or refried beans to complete the meal.
- → Is this dish gluten-free?
Naturally gluten-free when prepared with gluten-free chicken broth. Always verify your broth ingredients if you have celiac disease or gluten sensitivity.