Chicken Chili Verde
4 years ago

Chicken Chili Verde

This spicy dish is a wonderful meal for a chilly winter day! Serve with rice, shredded cheese, cilantro, a dollop of sour cream and a lime wedge.


  • 2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces
  • 3 teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 3 tablespoons flour
  • 3 tablespoons canola oil, divided
  • 1½ cups diced white onion
  • 2 tablespoons chopped garlic
  • 12 tomatillos, husked and coarsely chopped
  • 4 poblano peppers, roasted, peeled, seeded and chopped
  • 2 serrano peppers, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried Mexican oregano
  • ¼ teaspoon cayenne pepper
  • 1 (14-ounce) can reduced sodium chicken broth
  • Shredded Colby-Jack cheese
  • Chopped cilantro leaves
  • Sour cream
  • Lime wedges
  • Cooked rice


  1. In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
  2. Add flour to chicken and toss to evenly coat.
  3. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté
    for 5 minutes. Remove chicken.
  4. Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
  5. Add garlic and saute for 30 seconds.
  6. Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
  7. Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).

Tip: To roast poblano peppers, place peppers on a baking sheet and place under broiler until skin turns black, rotating peppers to completely char outside. Immediately transfer to large bowl and cover with plastic wrap; let stand 10 minutes. Remove stems and peel skins off chili peppers. Slice peppers in half lengthwise and remove seeds and membrane.