Chicken Chile Verde
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings30
minutes20
minutesI love this recipe because you can do it with so many different proteins. I found this recipe years ago in Food and Wine and over the years have tweaked it. I use the sauce for shrimp, pork or chicken. I have made it with grilled meats and fish by tweaking the sauce and adding toasted pumpkin seeds to give it a bit more texture and flavor. I have also roasted the poblanos as well as the tomatillos, garlic, jalapeño and onions. I also add lime juice to the sauce. The sauce can be made ahead up 2 two days ahead, store in an airtight container in the refrigerator.
Ingredients
3 poblanos
1 1/2 tomatillos, husks removed, rinsed and quartered
3 cups water
1 lg jalapeno, seeded and chopped
3 garlic gloves, left whole but outer skin removed
1 white onion, chopped-divided
1 bunch fresh cilantro, stems removed and chopped coarsely
2 Tablespoons fresh lime juice
Kosher salt and fresh ground pepper
2 Tablespoons olive oil
1 1/2 lbs chicken thighs, boneless and skinless- cut into pieces
Rice, chopped avocado, chopped red onion, black beans for serving
Directions
- Preheat oven to 425 Roast. Line a baking sheet with parchment and place poblanos on prepared pan. Place in oven for 15 minutes. Turn the chilis and allow to blister all over. Once blackened and blistered. Place in a heatproof bowl and cover tightly with plastic wrap for 5-10 minutes.
- Meanwhile, in a saucepan, add 3 cups water with tomatillos, garlic, jalapeño and 1/2 of the chopped onion. bring to a simmer for 5-8 minutes.
- Place the cilantro into a vitamix and the lime juice. Once the vegetables are softened from simmering, Strain and Keep the liquid, add the vegetables to the vitamix with 1/2 cup reserved simmering liquid. Blend sauce then season with a generous pinch of Kosher salt and fresh ground pepper.
- Remove the poblanos from the bowl, remove blistered skin and seeds. Chop and place in bowl with chopped 1/2 onion. Set Aside. At this point you can continue later or the next day.
- In a large saucepan, add the oil, once hot add the chicken, season with salt and pepper and allow to cook for 5 minutes, stirring occasionally. Add the onions and poblanos, season with salt and pepper. Cook for about 5-8 minutes until the onions begin to brown. Stir in the sauce and if it has become too think add some of the reserved cooking liquid, a little at a time. Bring to a simmer until slightly thickened and chicken is completely cooked through.
- Serve the chicken over hot rice or a warmed tortilla with black beans. garnish with more cilantro, chopped avocado and red onions.
