This Easy Chicken Chile Verde is a warm and tasty dish made with tender chicken, green chilies, and savory spices. It’s perfect for a cozy dinner!
I love how simple it is to make! Just throw everything in the pot and let it simmer while you kick back and relax. You can serve it with rice or tortillas for a yummy meal! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are juicy and flavorful, but you can use breasts if that’s what you have on hand. For a lighter option, try skinless chicken breast, or for added richness, chicken drumsticks work great too!
Tomatillos: Fresh tomatillos are ideal for this recipe, but if they aren’t available, a can of green salsa verde is a good substitute. It saves time and still gives a delicious flavor!
Peppers: Fresh jalapeños add a nice kick but adjust the heat by removing the seeds. Serrano peppers are a bit spicier, while bell peppers can be a milder alternative. Just keep the flavor in mind!
Cilantro: Fresh cilantro is key for that bright flavor. If you’re not a fan, parsley can be a good substitute, though it will change the flavor a bit. Or feel free to leave it out.
How Do I Achieve the Best Flavor with the Chile Verde Sauce?
The sauce is the star of this dish. Start by blending the tomatillos and the jalapeños with the spices. This step is crucial as it combines the flavors into a smooth sauce. If you prefer a chunkier texture, you can blend just briefly or even chop everything finely.
- Make sure your ingredients are fresh for the best taste, especially the tomatillos and cilantro.
- Allow the sauce to simmer gently with the chicken. This allows all those flavors to blend beautifully.
- Don’t forget to taste and adjust seasoning before serving. A squeeze of lime at the end adds brightness!
Easy Chicken Chile Verde
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tablespoon olive oil
For the Sauce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound tomatillos, husked and quartered (or 1 can (16 oz) green salsa verde)
- 2-3 fresh jalapeños or serrano peppers, stemmed (seeds optional for heat)
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup chicken broth or water
- Juice of 1 lime
For Serving:
- Optional: cooked white rice or warm tortillas
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25-30 minutes to cook, so you’ll have a delicious meal ready in about 45 minutes! Quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Chile Verde Sauce:
If you’re using fresh tomatillos and jalapeños, start by placing them in a blender. Add in the cilantro, garlic, ground cumin, oregano, and about 1/2 cup of chicken broth. Blend everything until smooth to create your chile verde sauce. Set aside.
2. Sauté the Onion:
In a large skillet or pot, heat the olive oil over medium-high heat. Once hot, add the diced onion and cook it for about 3-4 minutes until softened and slightly translucent.
3. Brown the Chicken:
Add the chicken chunks to the skillet. Cook for around 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Combine with the Sauce:
Pour the blended chile verde sauce over the browned chicken. Give it a good stir to ensure the chicken is well coated in the sauce.
5. Simmer:
Add the remaining chicken broth, salt, and pepper to the skillet. Bring everything to a gentle simmer, allowing the flavors to meld together.
6. Cook Until Tender:
Reduce the heat to low and cover the skillet. Let it cook for about 20-25 minutes, or until the chicken is fully cooked and tender.
7. Finish with Lime:
Once the chicken is done, stir in the lime juice. Taste the dish and adjust the seasoning with more salt or pepper if necessary.
8. Serve and Enjoy!
Serve your Chicken Chile Verde hot over cooked white rice or with warm tortillas on the side. Enjoy your hearty meal!
This dish is packed with a bright and tangy flavor, perfectly balancing the heat from the chilies. Simple, fresh, and great for a quick weeknight dinner! 🥳🌶️
FAQs About Easy Chicken Chile Verde
Can I Use Different Cuts of Chicken?
Absolutely! While boneless skinless thighs are recommended for their tenderness and flavor, you can also use boneless chicken breasts or even skin-on pieces for added richness. Just remember to adjust the cooking time if using larger cuts!
Can I Make This Recipe in Advance?
Yes! You can prepare the sauce and cook the chicken ahead of time. Once cooked, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Can I Adjust the Spice Level?
To control the heat, you can start by removing the seeds from the jalapeños or serrano peppers before blending. If you prefer even less heat, consider using a milder pepper, like a bell pepper, or reduce the amount of added peppers in the recipe.
How Should I Store Leftovers?
Store any leftover Chicken Chile Verde in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight and reheat on the stove for the best texture.