Chicken Chili Verde (Printable)

Tender chicken in a vibrant green sauce of charred peppers, tomatillos, and garlic creating a bright Mexican classic.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Green Sauce

04 - 1.5 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 bunch fresh cilantro, approximately 1 cup loosely packed
10 - 1/2 cup chicken broth
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1 tablespoon fresh lime juice

→ For Cooking

14 - 2 tablespoons vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Avocado, diced
17 - Radishes, sliced
18 - Lime wedges

# Step-by-Step Guide:

01 - Preheat broiler to high setting. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8 to 10 minutes, turning as needed, until vegetables are charred and softened. Allow to cool slightly, then peel garlic and remove stems and seeds from peppers as desired.
02 - Transfer charred vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth consistency is achieved.
03 - Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken and sear until lightly browned, approximately 3 to 4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add blended green sauce to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45 to 50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Tips:

01 -
  • The sauce comes together faster than you'd expect, but tastes like it simmered all afternoon.
  • It's naturally gluten-free and packed with protein, so it works whether you're feeding a crowd or meal-prepping for yourself.
  • Charring the vegetables adds this deep, smoky complexity that makes the whole dish feel restaurant-quality.
02 -
  • Don't skip the charring step—boiling or steaming the vegetables tastes completely different and misses the smoky depth that makes this dish special.
  • If your sauce breaks or looks separated after blending, it's fine; it'll come together once it simmers in the pot with the chicken.
03 -
  • If you only have a food processor instead of a blender, pulse the vegetables more carefully to avoid turning them into paste—you want a sauce with a little texture, not baby food.
  • The cilantro must go in after charring, not before, otherwise the heat will turn it brown and bitter and ruin the bright green color and fresh taste you're aiming for.
Go Back