Savory & Simple Chicken Chile Verde: A Flavor-Packed Fiesta!

Chicken Chile Verde is a vibrant and flavorful Mexican stew that’s surprisingly easy to make at home. This recipe uses tender chicken simmered in a tangy, slightly spicy green sauce made from tomatillos, chiles, and aromatic herbs. It’s perfect served with warm tortillas, rice, beans, or as a filling for burritos and tacos. This guide will walk you through each step, ensuring a delicious and authentic Chicken Chile Verde experience.

What is Chicken Chile Verde?

“Chile Verde” translates to “green chile” in Spanish. It refers to the sauce, which is the star of this dish. The base of the sauce is typically tomatillos (Mexican green tomatoes), various green chiles (such as poblano, jalapeño, and serrano), onion, garlic, and cilantro. The sauce can be made with pork, chicken, or beef, but chicken provides a lighter and quicker-cooking option. Chicken Chile Verde is a staple in Mexican cuisine, known for its tangy, savory, and slightly spicy flavor profile.

Why This Recipe Works

This Chicken Chile Verde recipe is designed to be approachable and adaptable for home cooks. Here’s why it works so well:

* **Flavorful Base:** Using a combination of tomatillos and different green chiles creates a complex and balanced flavor. Roasting the vegetables before blending enhances their sweetness and adds a smoky depth.
* **Tender Chicken:** The chicken is simmered in the sauce, allowing it to absorb all the delicious flavors and become incredibly tender.
* **Customizable Spice Level:** You can adjust the type and amount of chiles used to control the heat level of the dish.
* **Versatile:** Chicken Chile Verde can be served in various ways, making it a great option for weeknight dinners, potlucks, and meal prep.
* **Easy to Follow:** The recipe is broken down into clear, concise steps with helpful tips and variations.

Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken:** 2 pounds boneless, skinless chicken thighs (or breasts). Thighs are recommended for their richer flavor and ability to stay moist during simmering.
* **Tomatillos:** 1 pound, husked and washed. Tomatillos are the key ingredient for the green sauce. Look for firm, green tomatillos at your local grocery store or Latin market.
* **Poblano Peppers:** 2, stemmed, seeded, and quartered. Poblano peppers add a mild heat and a rich, earthy flavor to the sauce.
* **Jalapeño Peppers:** 1-2, stemmed and roughly chopped (adjust to your spice preference). Jalapeños provide a noticeable kick. Remember to remove the seeds and membranes for a milder flavor.
* **Onion:** 1 medium yellow onion, roughly chopped.
* **Garlic:** 4 cloves, minced.
* **Cilantro:** 1 bunch, roughly chopped (stems and leaves).
* **Chicken Broth:** 2 cups (low sodium preferred).
* **Olive Oil:** 2 tablespoons.
* **Lime Juice:** 2 tablespoons, freshly squeezed.
* **Dried Oregano:** 1 teaspoon.
* **Ground Cumin:** 1 teaspoon.
* **Salt and Black Pepper:** To taste.
* **Optional Garnishes:** Chopped cilantro, diced avocado, sour cream or Mexican crema, crumbled queso fresco.

Equipment You’ll Need

* **Baking Sheet:** For roasting the vegetables.
* **Blender or Food Processor:** To make the chile verde sauce.
* **Large Skillet or Dutch Oven:** For searing the chicken and simmering the stew.
* **Knife and Cutting Board:** For prepping the vegetables and chicken.

Step-by-Step Instructions

Follow these detailed instructions to make perfect Chicken Chile Verde:

**Step 1: Roast the Vegetables**

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the tomatillos, poblano peppers, jalapeño peppers, and onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat.
3. Roast for 20-25 minutes, or until the tomatillos and peppers are softened and slightly charred. Turn the vegetables halfway through for even roasting.
4. Remove from the oven and let cool slightly.

**Step 2: Make the Chile Verde Sauce**

1. Transfer the roasted vegetables to a blender or food processor. Add the minced garlic, cilantro, chicken broth, lime juice, oregano, cumin, salt, and pepper.
2. Blend until smooth. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more chicken broth. If it’s not spicy enough, add a pinch of cayenne pepper or a few more chopped jalapeños.

**Step 3: Sear the Chicken**

1. While the vegetables are roasting, pat the chicken thighs (or breasts) dry with paper towels. Season generously with salt and pepper.
2. Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chicken to the skillet in a single layer (work in batches if necessary). Sear for 3-4 minutes per side, or until golden brown. You don’t need to cook the chicken all the way through at this point; you’re just searing it to develop flavor.
4. Remove the chicken from the skillet and set aside.

**Step 4: Simmer the Chicken in the Sauce**

1. Pour the chile verde sauce into the skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. This adds extra flavor to the sauce.
2. Return the chicken to the skillet, nestling it into the sauce. Make sure the chicken is mostly submerged.
3. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes (for chicken thighs) or 15-20 minutes (for chicken breasts), or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. If using chicken breasts, be careful not to overcook them, as they can become dry.

**Step 5: Shred the Chicken (Optional)**

1. Remove the chicken from the skillet and place it on a cutting board. Let it cool slightly.
2. Use two forks to shred the chicken into bite-sized pieces. Alternatively, you can leave the chicken whole or slice it.
3. Return the shredded chicken to the skillet and stir to combine with the sauce.

**Step 6: Serve and Garnish**

1. Serve the Chicken Chile Verde hot, garnished with your favorite toppings. Some popular options include chopped cilantro, diced avocado, sour cream or Mexican crema, and crumbled queso fresco.
2. Serve with warm tortillas, rice, beans, or a combination of these. It’s also delicious as a filling for burritos, tacos, or enchiladas.

Tips for Success

* **Choose the Right Chiles:** The type and amount of chiles you use will determine the spice level of the dish. Start with milder chiles like poblano and jalapeño, and add more heat with serrano peppers or a pinch of cayenne pepper if desired. Always taste the sauce before adding more chiles.
* **Roast the Vegetables Well:** Roasting the vegetables is crucial for developing a rich, smoky flavor. Don’t be afraid to let them char slightly.
* **Adjust the Consistency of the Sauce:** If the sauce is too thick, add more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow it to reduce.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C), but don’t exceed that temperature.
* **Let the Flavors Meld:** The Chicken Chile Verde will taste even better if you let it sit for a few hours or even overnight in the refrigerator. This allows the flavors to meld together and deepen.

Variations and Substitutions

* **Spice Level:** For a milder flavor, remove the seeds and membranes from the jalapeño peppers. For a spicier dish, add a serrano pepper or a pinch of cayenne pepper.
* **Chicken:** You can use chicken breasts, chicken thighs, or a whole chicken cut into pieces. Adjust the cooking time accordingly.
* **Vegetarian:** Substitute the chicken with pinto beans or white beans for a vegetarian option. You can also add other vegetables like zucchini or bell peppers.
* **Pork Chile Verde:** Replace the chicken with pork shoulder or pork tenderloin. Brown the pork before adding the sauce and simmer until tender.
* **Beef Chile Verde:** Replace the chicken with beef chuck roast. Brown the beef before adding the sauce and simmer until tender.
* **Slow Cooker or Instant Pot:** This recipe can easily be adapted for the slow cooker or Instant Pot. See the instructions below.

Serving Suggestions

Chicken Chile Verde is incredibly versatile and can be served in many ways:

* **Tacos:** Serve the shredded chicken in warm tortillas with your favorite toppings, such as chopped cilantro, diced onion, and a squeeze of lime juice.
* **Burritos:** Fill large tortillas with Chicken Chile Verde, rice, beans, cheese, and sour cream for a hearty burrito.
* **Enchiladas:** Roll the Chicken Chile Verde in corn tortillas with cheese and cover with more sauce and cheese. Bake until bubbly and golden brown.
* **Rice and Beans:** Serve the Chicken Chile Verde over a bed of rice with a side of refried beans or black beans.
* **Nachos:** Top tortilla chips with Chicken Chile Verde, cheese, jalapeños, and other toppings for a crowd-pleasing appetizer.
* **Soup:** Add more chicken broth to the Chicken Chile Verde to create a flavorful soup. You can also add other vegetables like corn or potatoes.

Make Ahead and Storage Instructions

* **Make Ahead:** You can make the Chile Verde sauce up to 3 days in advance and store it in the refrigerator. The Chicken Chile Verde can also be made ahead of time and reheated. The flavors will actually improve as it sits.
* **Storage:** Store leftover Chicken Chile Verde in an airtight container in the refrigerator for up to 4 days.
* **Freezing:** Chicken Chile Verde can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Slow Cooker Instructions

1. Follow steps 1 and 2 to roast the vegetables and make the Chile Verde sauce.
2. Place the chicken thighs (or breasts) in the slow cooker.
3. Pour the Chile Verde sauce over the chicken.
4. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
5. Shred the chicken with two forks and return it to the slow cooker to combine with the sauce.
6. Serve as directed above.

Instant Pot Instructions

1. Follow steps 1 and 2 to roast the vegetables and make the Chile Verde sauce.
2. Turn on the Instant Pot and select the sauté function.
3. Sear the chicken thighs (or breasts) for 2-3 minutes per side, until browned.
4. Pour the Chile Verde sauce over the chicken.
5. Secure the lid and set the valve to sealing.
6. Cook on high pressure for 15 minutes (for chicken thighs) or 10 minutes (for chicken breasts).
7. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Shred the chicken with two forks and return it to the Instant Pot to combine with the sauce.
9. Serve as directed above.

Nutrition Information (Approximate)

(Per serving, without garnishes)

* Calories: 350-400
* Protein: 35-40g
* Fat: 15-20g
* Carbohydrates: 10-15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Chicken Chile Verde Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 pounds boneless, skinless chicken thighs (or breasts)
* 1 pound tomatillos, husked and washed
* 2 poblano peppers, stemmed, seeded, and quartered
* 1-2 jalapeño peppers, stemmed and roughly chopped (adjust to spice preference)
* 1 medium yellow onion, roughly chopped
* 4 cloves garlic, minced
* 1 bunch cilantro, roughly chopped (stems and leaves)
* 2 cups chicken broth (low sodium preferred)
* 2 tablespoons olive oil
* 2 tablespoons lime juice, freshly squeezed
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* Salt and black pepper, to taste
* Optional garnishes: Chopped cilantro, diced avocado, sour cream or Mexican crema, crumbled queso fresco

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place tomatillos, poblano peppers, jalapeño peppers, and onion on the baking sheet. Drizzle with 1 tablespoon olive oil and toss. Roast for 20-25 minutes, until softened and charred, turning halfway.
3. Transfer roasted vegetables to a blender. Add garlic, cilantro, chicken broth, lime juice, oregano, cumin, salt, and pepper. Blend until smooth. Taste and adjust seasonings.
4. Pat chicken dry and season with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Sear chicken for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
6. Pour chile verde sauce into the skillet. Bring to a simmer, scraping up any browned bits. Return chicken to skillet, nestling it in the sauce.
7. Reduce heat to low, cover, and simmer for 25-30 minutes (thighs) or 15-20 minutes (breasts), until chicken is cooked through.
8. Remove chicken and shred with two forks. Return shredded chicken to skillet and stir to combine.
9. Serve hot, garnished as desired. Serve with warm tortillas, rice, and beans.

Enjoy your delicious and authentic Chicken Chile Verde! We hope you love this recipe as much as we do. Don’t forget to leave a comment below and let us know what you think!