Chile Verde with Chicken

By • February 10, 2014 0 Comments

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Author Notes: Typically a pork dish, braised low and slow….I sometimes swap out chicken thighs for a quicker weeknight affair. Simple, but delicious and tasty enough to have people over for a casual meal. Serve with beans, charred tortillas, and Mexican beers!olive


Serves 4

  • 12 chicken thighs, boneless
  • flour for dredging chicken
  • 10-12 tomatillos, cleaned and halved
  • 1 medium onion, quartered
  • 5 cloves of garlic, smashed
  • 1 jalapeño, halved
  • 1 1/2 cups pepitas, (roasted pumpkin seeds)
  • 1 1/2 cups chicken stock
  • handful of torn cilantro
  • 2 teaspoons toasted cumin seeds
  • zest of one lime
  • 1/2 a red onion, sliced into half moons
  • 1 cup extra virgin olive oil
  1. Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.
  2. Roast at 375 - tomatillos, onion, garlic, and jalapeño in olive oil until soft. (about 20 minutes)
  3. Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.
  4. When veg is soft - cool a bit before adding to the cilantro paste and blitz again until incorporated. Loosen with a bit of stock if too thick. You want the sauce-not too thick, loose enough to be a saucy sauce. So add more stock if needed.
  5. In a 375 preheated oven, to a casserole add; the chicken, the sauce, red onion slices, and a few torn cilantro stems and leaves. Braise for about an hour, uncovered- the chicken will be softly cooked, and melty, while the bits above the sauce and stock will be nicely roasted.
  6. Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro.

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