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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken Chili Verde
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
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 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
Directions
- In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
- Add flour to chicken and toss to evenly coat.
- 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.
- Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
- Add garlic and saute for 30 seconds.
- Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
- Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Gold'n Plump Boneless Skinless Chicken Breast Fillets, 1.7 Pound
$10.18 avg/ea$5.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
Gold Medal All-Purpose Flour, 5 Pound
$6.49$1.30/lb
Our Family Canola Oil, 40 Ounce
$6.39$0.16/oz
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Tomatillos, 0.25 Pound
$1.00 avg/ea$3.99/lb
Poblano Peppers, 0.5 Pound
$4.00 avg/ea$7.99/lb
Serrano Peppers, 0.063 Pound
$0.50 avg/ea$7.99/lb
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.59$3.41/oz
Embasa Chipotle Peppers in Adobo Sauce, 7 Ounce
$3.35$0.48/oz
L&B Greek Oregano, 0.6 Ounce
Deal
$3.99 was $4.99$6.65/oz
L&B Organic Cayenne Pepper, 2.1 Ounce
$7.99$3.80/oz
Bell & Evans Organic Chicken Bone Broth, 24 Ounce
Deal
$7.99 was $10.99$0.33/oz
Minnesota Creamery Shredded Colby Jack Cheese, 8 Ounce
$2.99$0.37/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Kemps Sour Cream, 16 Ounce
2/$5 Deal
$2.50 was $2.99$0.16/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Minute Rice Instant White Rice, 14 Ounce
$3.89$0.28/oz
Directions
- In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
- Add flour to chicken and toss to evenly coat.
- 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.
- Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
- Add garlic and saute for 30 seconds.
- Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
- Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).