Can I use chicken breasts instead of thighs?

You can, but thighs stay moist and tender during long simmering. If using breasts, reduce cooking time by 5–10 minutes to avoid drying them out.

How do I know when the peppers are properly roasted?

Roast until the skins are charred and blistered all over (about 5–7 minutes under the broiler), then steam in a covered bowl for 10 minutes before peeling.

Is chile verde supposed to be thick or soupy?

It should be stew-like with a saucy consistency that clings to the chicken. Simmer uncovered if it's too thin, or add a slurry of cornstarch and water if too thick.

Can I make this ahead?

Yes. Cool, refrigerate up to 3 days, or freeze up to 2 months. Flavors deepen overnight. Reheat gently on the stove over medium heat.

What if I can't find fresh tomatillos?

Canned tomatillos work well; drain and rinse before using. Fresh is preferred for brightness, but canned delivers authentic flavor and saves prep time.

Chicken Chile Verde with Roasted Poblanos

Name: Chicken Chile Verde with Roasted Poblanos
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 4 Anaheim peppers; 2 lbs tomatillos; 2 serrano peppers; 1 large white onion; 8 cloves garlic; 3 tbsp vegetable oil, divided; 3 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; 1 tbsp ground cumin; 1 tsp dried Mexican oregano; 4 cups chicken broth; 1 bunch fresh cilantro; 1 tbsp chicken bouillon powder; cooked white rice, for serving; shredded Mexican cheese blend, for garnish; tortilla strips, for garnish; tortilla chips, for serving

CookOSBeta

Chicken Chile Verde with Roasted Poblanos | CookOS

Ingredients

4 poblano peppers
4 Anaheim peppers
2 lbs tomatillos
2 serrano peppers
1 large white onion
8 cloves garlic
3 tbsp vegetable oil, divided
3 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
1 tbsp ground cumin
1 tsp dried Mexican oregano
4 cups chicken broth
1 bunch fresh cilantro
1 tbsp chicken bouillon powder
cooked white rice, for servingoptional
shredded Mexican cheese blend, for garnishoptional
tortilla strips, for garnishoptional
tortilla chips, for servingoptional

19 Ingredients

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Instructions

1
Char the poblano and Anaheim peppers directly over a gas flame or under a broiler until the skins are blackened and blistered all over.
2
Place the charred peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes to loosen the skins.
3
While the peppers steam, heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the husked tomatillos, serrano peppers, chopped onion, and garlic cloves.
4
Sauté the vegetables for 5-7 minutes, until they are softened and slightly charred in spots. Remove from the pot and set aside.
5
In the same pot, add another tablespoon of oil. Add the diced chicken thighs and season generously with salt, black pepper, cumin, and oregano.
6
Cook the chicken, stirring occasionally, until it is lightly browned on all sides.
7
Pour the chicken broth over the chicken, bring to a simmer, then reduce heat to low and let it gently cook while you prepare the sauce.
8
Peel the skins from the steamed peppers; they should come off easily. Remove the stems and seeds.
9
Place the peeled peppers, the sautéed tomatillo mixture, fresh cilantro, and chicken bouillon powder into a blender.
10
Blend until the sauce is smooth.
11
In a separate, clean pot, heat the remaining tablespoon of oil over medium-high heat. Carefully pour the blended green sauce into the hot oil. It will splatter.
12
Cook the sauce, stirring constantly, for about 3-5 minutes to deepen its flavor. This is called 'frying' the salsa.
13
Pour the cooked green sauce into the pot with the simmering chicken and broth. Stir everything together to combine.
14
Let the stew simmer for at least 30 minutes, or up to an hour, for the flavors to meld together. The chicken should be very tender.
15
To serve, spoon cooked rice into a bowl and ladle the chicken chile verde over the top.
16
Garnish with shredded cheese, fresh cilantro, tortilla strips, and serve with tortilla chips on the side.