Description
This Simple Chicken Chili Verde is a flavorful and comforting Mexican-inspired dish featuring tender boneless chicken breasts simmered in a vibrant tomatillo and green chili sauce. Roasted tomatillos add a subtle smoky sweetness that balances the mild heat from poblano or serrano peppers. Perfect for a wholesome family meal, this chili verde is garnished with fresh cilantro and brightened with a squeeze of fresh lime juice.
Ingredients
Scale
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts (provides a lean source of protein)
- 1 pound Tomatillos (remove husks and rinse before use)
- 2-3 medium Green Chilies (Poblano or serrano, adjust for heat preference)
- 1 medium Onion (diced)
- 3-4 cloves Garlic (minced)
- 4 cups Low-Sodium Chicken Broth
Seasonings and Garnish
- 1/4 cup Fresh Cilantro (chopped, for garnish)
- 1-2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1-2 limes Fresh Lime Juice (for brightening flavors)
Instructions
- Prepare Tomatillos: Remove the husks from the tomatillos and rinse them thoroughly. Cut each tomatillo in half and arrange them cut-side down on a baking sheet for roasting.
- Roast Tomatillos: Preheat the oven to 425°F (220°C). Roast the tomatillos for 15-20 minutes until they develop a slight char, enhancing their flavor with a subtle smoky note.
- Prep Aromatics: While the tomatillos roast, dice the onion and mince the garlic cloves to have them ready for sautéing.
- Sauté Onion: In a large pot, heat olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent and softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it does not brown.
- Combine Tomatillos: Add the roasted tomatillos to the pot with the onions and garlic, cooking everything together for about 5 minutes to meld the flavors.
- Add Chilies and Broth: Stir in the diced green chilies, then pour in the chicken broth. Bring the mixture to a gentle simmer.
- Season and Add Chicken: Season the chicken breasts with salt and black pepper. Once the broth simmers, add the chicken breasts to the pot.
- Simmer Chicken: Cover the pot and let the chicken cook for 20-25 minutes until it is fully cooked through and tender.
- Shred Chicken: Carefully remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken back to the pot.
- Final Simmer: Simmer the combined ingredients for an additional 10 minutes to allow the flavors to meld and the chicken to absorb more of the chili verde sauce.
- Finish and Serve: Squeeze fresh lime juice into the pot and adjust seasoning with additional salt or pepper if needed. Serve the chili verde hot, garnished with chopped fresh cilantro for a burst of freshness.
Notes
- Adjust the number of green chilies based on your preferred spice level. Use milder poblanos for less heat or serranos for a spicier dish.
- Removing husks and thoroughly rinsing tomatillos prevents any bitterness in the sauce.
- Roasting tomatillos brings out a richer, more complex flavor compared to using them raw.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Shredding the chicken ensures it absorbs more of the flavorful sauce and improves texture.
- For a thicker sauce, simmer uncovered for a few extra minutes before serving to reduce liquid.
