For a richer flavor, use bone-in, skin-on chicken thighs. Adjust the amount of jalapenos to control the spiciness of the dish. Remove the seeds for a milder flavor. Serve with warm tortillas, rice, or beans for a complete meal. Garnish with fresh cilantro, diced onions, or a squeeze of lime juice for added freshness.
Chicken Chile Verde
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PREP TIME30 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME2 hrs 45 mins
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SERVING6 People
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VIEWS94
Embark on a culinary journey to savor the vibrant flavors of Mexico with our Chicken Chile Verde. Tender chicken pieces are slow-simmered in a luscious green sauce, crafted from fresh tomatillos, fiery jalapenos, and aromatic spices. This hearty dish is perfect for a comforting weeknight meal or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol70 mg
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Fiber5 g
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Protein26 g
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Saturated Fat7 g
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Sodium425 mg
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Sugar5 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken pieces generously with salt and freshly ground black pepper on all sides. (Prep time: 5 minutes)
02
StepHeat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the chicken in batches, 2 to 3 pieces at a time, until golden on all sides. This should take about 15 minutes in total. Set the browned chicken aside.
03
StepIn a blender, combine the tomatillos, jalapeno peppers, garlic, cilantro, and chicken stock. Puree until smooth, creating a vibrant green sauce. (Prep time: 10 minutes)
04
StepHeat the remaining 1 tablespoon of vegetable oil in a Dutch oven or large pot over medium-low heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Stir in the ground cumin, dried oregano, and bay leaf; cook for 1 minute, allowing the spices to bloom and release their aromas. (Cook time: 11 minutes)
05
StepNestle the browned chicken pieces over the onion mixture in the Dutch oven. Pour the tomatillo mixture over the chicken. Bring to a boil, then reduce the heat to low, cover, and simmer gently until the chicken is incredibly tender and falling off the bone, about 1 hour 15 minutes. (Cook time: 1 hour 15 minutes)
06
StepStir in the peeled and cubed potatoes. Continue to cook, uncovered, until the potatoes are tender and easily pierced with a fork, about 35 minutes. (Cook time: 35 minutes)
07
StepSeason the Chicken Chile Verde with salt and pepper to taste. Serve hot, garnished with a dollop of sour cream. (Prep time: 5 minutes)
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Zaria Marquardt
May 13, 2025I added a can of diced green chiles for even more heat. It was delicious!
Linda Stehr
Apr 12, 2025This recipe is amazing! The chicken was so tender and the sauce was bursting with flavor.
Jeremy Schaefer
Feb 27, 2025My family loved this! It's definitely going into our regular rotation.
Joy Corkery
Feb 4, 2025The instructions were clear and easy to follow. Thank you!
Karen Ankunding
Sep 24, 2024I used bone-in chicken thighs instead of a whole chicken, and it worked perfectly.