Chicken Chili Verde (Printable version)

Tender chicken in tangy green sauce made from charred peppers, tomatillos, and garlic—a bright Mexican classic.

# What You’ll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp 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 cup fresh cilantro, loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ For Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

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

# Directions:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8-10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.
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 3-4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add the 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 45-50 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 Advice:

01 -
  • The sauce is pure green magic—charred tomatillos and peppers create a flavor that tastes like you've been cooking for hours when you've barely started.
  • Chicken thighs stay unbelievably tender and forgiving, so even if you're not timing things perfectly, they'll still be silky and delicious.
  • It's naturally gluten-free and works beautifully as a base for so many toppings, from avocado to crispy tortilla strips.
02 -
  • Don't skip charring the vegetables—it's the difference between good and unforgettable, and takes only minutes but changes everything.
  • Fresh lime juice at the very end is non-negotiable; it's what makes your kitchen smell like a proper Mexican restaurant and makes people ask for seconds.
03 -
  • Toast your cumin and oregano in a dry pan for 30 seconds before adding to the blender—it deepens their flavor and makes the whole dish taste more intentional.
  • Use chicken thighs over breasts; they stay moist and forgiving, and honestly, the difference is noticeable and worth the small extra effort.
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