Chicken Chili Verde

By Lunds & Byerlys

July 31, 2024

This spicy dish is a wonderful meal for a chilly winter day! Serve with rice, shredded cheese, cilantro, a dollop of sour cream and a lime wedge.

Ingredients

  • 2
    pounds boneless skinless chicken breasts, cut into ¾-inch pieces
  • 3
    teaspoons kosher salt, divided
  • 3/4
    teaspoon black pepper, divided
  • 3
    tablespoons flour
  • 3
    tablespoons canola oil, divided
  • 1 1/2
    cups diced white onion
  • 2
    tablespoons chopped garlic
  • 12
    tomatillos, husked and coarsely chopped
  • 4
    poblano peppers, roasted, peeled, seeded and chopped
  • 2
    serrano peppers, seeded and minced
  • 2
    teaspoons ground cumin
  • 1
    teaspoon minced chipotle peppers in adobo sauce
  • 1
    teaspoon dried Mexican oregano
  • 1/4
    teaspoon cayenne pepper
  • 1
    14-ounce can reduced sodium chicken broth

For serving:

  • Shredded Colby Jack cheese
  • Chopped cilantro
  • Sour cream
  • Lime wedges
  • Cooked rice

Directions

  1. 1

    In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.

  2. 2

    Add flour to chicken and toss to evenly coat.

  3. 3

    Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.

  4. 4

    Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).

  5. 5

    Add garlic and sauté for 30 seconds.

  6. 6

    Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.

  7. 7

    Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).

Tip: To roast poblano peppers, place peppers on a baking sheet and place under broiler until skin turns black, rotating peppers to completely char outside. Immediately transfer to large bowl and cover with plastic wrap; let stand 10 minutes. Remove stems and peel skins off chili peppers. Slice peppers in half lengthwise and remove seeds and membrane.

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