I invite you to enjoy my rendition of Chicken Chile Verde, where tender chicken thighs mingle with diced onions, garlic, tomatillos, and a blend of poblano and jalapeño peppers. Infused with cumin and a splash of fresh lime, this dish offers a lively balance between savory and tangy notes that will pique your curiosity.

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I recently tried out a Chicken Chile Verde Stew recipe that totally blew me away. I started off by searing 2 lbs of chicken thighs in 2 tbsp of vegetable oil until they got a nice golden color.

Then I tossed in a large diced onion and 4 minced garlic cloves which really started to fill the kitchen with amazing aromas. I love how the dish comes together when you add in 1 lb of tomatillos that have been quartered, along with 2 chopped poblano peppers and 2 seeded jalapeño peppers; you can adjust them to make it milder or spicier.

Next, I stirred in 1 cup low-sodium chicken broth, a tsp of ground cumin, half a tsp of dried oregano and a bay leaf. Once it simmered, I finished it off with a squeeze of lime juice and 1/2 cup of fresh cilantro.

This stew is one of those easy, authentic Green Chili recipes that hits the spot every time.

Why I Like this Recipe

I love making chicken chile verde stew because it gives me that perfect mix of spicy and tangy flavors that just lifts my mood every time I cook it. The chicken gets such a yummy brown on the outside and stays tender on the inside which makes every bite so satisfying. Plus, I really dig the way the tomatillos and peppers mix together to create a flavor that’s both fresh and comforting. And honestly, it’s a super simple one-pot meal that doesn’t need a million ingredients so it’s become a go-to on busy weeknights.

Here are a few reasons why I like this recipe:

1. I love how the spices mix together to bring out a bright, tangy flavor that really wakes up my taste buds.
2. I really appreciate that the chicken browns nicely which adds a hearty, delicious touch to the stew.
3. I enjoy the way the tomatillos and peppers create a balance between mild heat and acidity that makes the dish interesting.
4. I like that it’s simple and doesn’t need a lot of fancy ingredients, which makes it easy to whip up even when I’m in a hurry.

Ingredients

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Chicken Thighs: high protein and super flavorful, they form the hearty base of our recipe
Tomatillos: tangy and tart, they bring a burst of Vitamin C and a bright bite
Poblano Peppers: add mild heat and a rich, warm, earthy flavor to the stew
Jalapeño Peppers: spice it up with a zesty punch and a boost of vitamins
Onion: adds sweetness while providing essential fibre and healthful nutrients
Garlic: aromatic and really boosts the immune system and overall flavor
Lime Juice: brings tang and balances the dish with a refreshing citrus kick
Vegetable Oil: helps in browning ingredients and merging bold flavors together
Chicken Broth: low sodium, offers moisture with a rich, savory base for our stew
Spices: cumin and oregano bring warmth and earthiness to every single bite
Cilantro: a fresh herb thats loaded with zesty flavor and tons of vitamins

Ingredient Quantities

2 lbs chicken thighs, bone-in and skin removed (seasoned with salt and pepper)

2 tbsp vegetable oil

1 large onion, diced

4 garlic cloves, minced

1 lb tomatillos, husked and quartered

2 poblano peppers, seeded and chopped

2 jalapeño peppers, seeded and chopped (adjust how spicy you want it)

1 cup low-sodium chicken broth

1 tsp ground cumin

1/2 tsp dried oregano

1 bay leaf

1/2 cup fresh cilantro, chopped

Juice of 1 lime

How to Make this

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1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large pot over medium heat and brown the chicken on both sides until it gets a nice color.

2. Remove the chicken from the pot and set aside for a moment.

3. Add the diced onion to the pot and cook it until it starts to soften, then stir in the minced garlic and let it cook for another minute.

4. Put the tomatillos, poblano peppers, and jalapeño peppers into the pot. Make sure they get a little sauté before moving on.

5. Return the chicken back into the pot and pour in the chicken broth.

6. Stir in the ground cumin, dried oregano, and drop in the bay leaf.

7. Bring the mixture to a simmer, then cover the pot and let it cook for about 30 to 40 minutes until the chicken is tender and fully cooked.

8. Once cooked, remove the bay leaf and stir in the chopped fresh cilantro and lime juice.

9. Taste and adjust the seasoning if needed before serving up your Chicken Chile Verde Stew. Enjoy!

Equipment Needed

1. Large pot or Dutch oven for browning the chicken and simmering the stew
2. Sharp chef’s knife for chopping the vegetables
3. Cutting board to prep the onions, garlic, and peppers
4. Measuring spoons and cups for the oil, spices, and broth
5. Tongs or spatula to flip the chicken
6. Citrus juicer to squeeze the lime juice
7. Small bowl or plate to temporarily hold the browned chicken

FAQ

Q: Can I use boneless chicken instead of bone-in?

A: Yeah, you can use boneless chicken if you want, but the bones really add extra flavor so the stew might not taste as deep.

Q: Do I have to use tomatillos?

A: Tomatillos are key for that classic chile verde taste, but if you cant find them, you might try using green tomatoes instead. The flavor will change a bit tho.

Q: How long should I cook the stew?

A: Let the stew simmer for about 45 minutes to an hour until the chicken is tender and all the flavors meld together. Check to make sure its cooked properly.

Q: Can I make this stew ahead of time?

A: Sure thing! You can make it a day ahead, let it cool completely, then store it in the fridge. Reheat well before serving so it comes back to life.

Q: What sides work good with this stew?

A: Rice or warm tortillas are great sides to serve with the stew. They do a good job of soaking up all that yummy sauce.

Chicken Chile Verde Stew Recipe Substitutions and Variations

If you dont have chicken thighs, chicken breasts can work but just keep in mind they cook faster
If you ran out of vegetable oil, olive or canola oil are good swaps
No tomatillos on hand? Green tomatoes with a splash of vinegar can give a similar tangy taste
For poblano peppers, Anaheim peppers are a decent replacement if you cant find poblanos
If you want a similar heat instead of jalapeños, serrano peppers do the trick

Pro Tips

1. When browning the chicken, make sure not to crowd the pot; otherwise, the pieces will steam rather than get that nice, caramelized color that really locks in the flavor.
2. Give the onions and garlic enough time to really soften and turn a bit golden, even if it means lowering the heat a little so they don’t burn and taste bitter.
3. If you’re into extra spice, try leaving in a few chili seeds or even tossing in another jalapeño. But if you prefer it milder, be sure to remove all the seeds so it doesn’t get too hot.
4. For a richer, thicker sauce, you can simmer the stew uncovered for the last five minutes. This helps reduce the broth just enough to intensify the flavors without drying out the chicken.

Chicken Chile Verde Stew Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

580

kcal

Equipment: 1. Large pot or Dutch oven for browning the chicken and simmering the stew
2. Sharp chef’s knife for chopping the vegetables
3. Cutting board to prep the onions, garlic, and peppers
4. Measuring spoons and cups for the oil, spices, and broth
5. Tongs or spatula to flip the chicken
6. Citrus juicer to squeeze the lime juice
7. Small bowl or plate to temporarily hold the browned chicken

Ingredients

2 lbs chicken thighs, bone-in and skin removed (seasoned with salt and pepper)
2 tbsp vegetable oil
1 large onion, diced
4 garlic cloves, minced
1 lb tomatillos, husked and quartered
2 poblano peppers, seeded and chopped
2 jalapeño peppers, seeded and chopped (adjust how spicy you want it)
1 cup low-sodium chicken broth
1 tsp ground cumin
1/2 tsp dried oregano
1 bay leaf
1/2 cup fresh cilantro, chopped
Juice of 1 lime

Directions

Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large pot over medium heat and brown the chicken on both sides until it gets a nice color.
Remove the chicken from the pot and set aside for a moment.
Add the diced onion to the pot and cook it until it starts to soften, then stir in the minced garlic and let it cook for another minute.
Put the tomatillos, poblano peppers, and jalapeño peppers into the pot. Make sure they get a little sauté before moving on.
Return the chicken back into the pot and pour in the chicken broth.
Stir in the ground cumin, dried oregano, and drop in the bay leaf.
Bring the mixture to a simmer, then cover the pot and let it cook for about 30 to 40 minutes until the chicken is tender and fully cooked.
Once cooked, remove the bay leaf and stir in the chopped fresh cilantro and lime juice.
Taste and adjust the seasoning if needed before serving up your Chicken Chile Verde Stew. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.