Chicken Chile Verde
This Chicken Chile Verde is a bold, flavorful dish that combines tender shredded chicken with a vibrant, zesty green sauce made from roasted tomatillos, poblanos, and jalapeños.
The sauce is simmered with aromatic garlic, onions, and Mexican oregano, creating a rich, tangy, and slightly smoky taste. Whether served over rice, in tacos, or on a crispy tostada with refried beans and cheese, this dish is a comforting, authentic Mexican meal that’s easy to prepare and perfect for any occasion.
With its fresh ingredients and deep flavors, this Chicken Chile Verde will quickly become a family favorite!
Why You’ll Love This Recipe:
Bold & Authentic Flavors – The combination of roasted tomatillos, poblanos, and jalapeños creates a rich, tangy, and slightly smoky sauce that pairs perfectly with tender shredded chicken.
Perfectly Tender Chicken – Brining and baking the chicken ensures it stays juicy and flavorful, making every bite deliciously moist and satisfying.
Customizable Heat Level – Whether you prefer mild or spicy, you can easily adjust the number of jalapeños to match your taste, making it great for all spice preferences.
Versatile & Multi-Use – This dish can be served in so many ways:
Over rice for a hearty meal
Inside tacos or burritos for an easy handheld option
On top of tostadas with cheese and refried beans for added crunch
As a filling for enchiladas or quesadillas for a cheesy twist
Great for Meal Prep – Chicken Chile Verde stores well in the fridge and tastes even better the next day, allowing flavors to meld and deepen. It also freezes beautifully for future meals!
Healthy & Wholesome – Packed with lean protein, fresh vegetables, and vibrant herbs, this dish is a nutritious option that’s naturally gluten-free and can be made low-carb.
Restaurant-Quality at Home – With its authentic Mexican flavors and simple cooking process, this dish delivers a gourmet experience without the need for complicated techniques.
Key Ingredients:
Chicken – The protein base of the dish, brined and baked to ensure tenderness and maximum flavor absorption from the verde sauce.
Tomatillos – These small, green fruits provide the signature tangy, slightly citrusy flavor that makes the verde sauce fresh and vibrant.
Poblano Pepper – A mild, slightly smoky chili that adds depth to the sauce without overpowering the dish with heat.
Jalapeños – The key to customizable spiciness—use fewer for a mild dish or more for extra heat and a bold kick.
Garlic & Onion – These aromatic ingredients enhance the sauce’s richness and give it a deep, savory base.
Cilantro – Adds a fresh, herbal brightness that balances the roasted flavors and spices in the sauce.
Mexican Oregano – A staple in traditional Mexican cuisine, this herb has a more citrusy and earthy profile compared to regular oregano, complementing the tangy tomatillos.
Cumin (Optional) – A warm, earthy spice that enhances the overall depth of flavor, making the dish even more aromatic.
Freshly Cracked Black Pepper & Salt – Simple yet essential seasonings that help bring out all the natural flavors of the ingredients.
Oil (or Lard) – Used to simmer and develop the sauce, adding a layer of richness that makes the dish even more satisfying.
Chicken Chile Verde
Ingredients:
2 lbs. chicken (3 boneless chicken breasts used)
8-10 tomatillos, husks removed and rinsed
1 large poblano pepper (or 2 smaller ones)
1-4 jalapeños, de-stemmed and rinsed
½ onion, chopped
4 garlic cloves, peeled
15-20 sprigs cilantro
1 tablespoon Mexican oregano
½ teaspoon cumin (optional)
½ teaspoon salt (optional)
Freshly cracked black pepper
1 tablespoon oil (or lard) for simmering
Optional for Serving:
Tostada shells
Refried beans
Cheese
Chopped fresh cilantro
Lime wedges
Instructions:
1. Prepare and Cook the Chicken:
You can cook the chicken in any way you prefer, but for this recipe, we’ll brine and bake it for extra tenderness.
In a large bowl, mix ½ cup kosher or sea salt with 2 quarts of water and stir until dissolved.
Submerge the chicken breasts in the brine and refrigerate for 30-60 minutes. If the chicken isn’t fully submerged, add more water.
After brining, pat the chicken dry and place it on a baking sheet.
2. Roast the Vegetables:
Preheat the oven to 400°F (200°C).
Arrange the tomatillos and poblano peppers on the same baking sheet as the chicken.
Bake everything together until the chicken reaches 160°F (71°C) internally, about 20 minutes.
Once the chicken is done, remove it from the oven and cover it with foil.
Let the poblanos and tomatillos roast for an additional 10 minutes to deepen their flavor.
3. Blend the Green Sauce:
De-stem and remove the seeds from the roasted poblanos.
In a blender, combine the roasted poblanos, roasted tomatillos, onion, garlic, cilantro, and jalapeños.
For a mild version, start with one jalapeño and blend. Taste the sauce and add more jalapeño if you want more heat.
Blend until smooth.
4. Simmer the Sauce:
Heat 1 tablespoon of oil or lard in a pan over medium heat.
Pour in the blended green sauce and stir in Mexican oregano, cumin (if using), salt, and black pepper.
Simmer the sauce for 5 minutes, adjusting seasoning to taste.
5. Shred and Combine:
Use two forks to shred the cooked chicken breasts.
Add the shredded chicken into the simmering green sauce, stirring until well combined and heated through.
6. Serve and Enjoy:
Serve immediately in bowls with rice, tortillas, or tostadas.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tostada Serving Option:
Spread a thin layer of refried beans onto a warm tostada shell.
Top with Chicken Chile Verde, cheese, fresh cilantro, and a squeeze of lime for a delicious twist!
Notes:
Brining for Maximum Tenderness – If you have time, brining the chicken enhances its juiciness and flavor. However, you can skip this step if you’re in a hurry—just season the chicken well before baking.
Adjusting the Spice Level – Start with one jalapeño if you prefer a mild flavor, then taste and add more if you want extra heat. For a spicier version, leave the jalapeño seeds in or add serrano peppers.
Roasting for Depth of Flavor – Roasting the tomatillos, poblanos, and jalapeños deepens their flavors and brings out natural sweetness. Don’t skip this step for the best results!
Blending the Sauce – If you like a chunkier texture, blend the verde sauce less. For a smoother sauce, blend it thoroughly and even strain it if desired.
Cooking Method Variations – Instead of baking, you can simmer the chicken in the verde sauce for a more traditional braised version. Alternatively, use a slow cooker (6-8 hours on low) or an Instant Pot (15 minutes on high pressure) for a hands-off approach.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth to maintain moisture. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Versatile Serving Options – This dish is delicious over rice, in tacos, burritos, tostadas, or even as a filling for enchiladas. Garnish with fresh cilantro, cheese, and a squeeze of lime for extra brightness.
Make-Ahead Friendly – You can make the verde sauce ahead of time and store it in the fridge for up to 5 days or freeze it for quick meal prep.
Nutrition Information:
Calories: ~280 kcal | Protein: ~38g | Carbohydrates: ~10g | Fiber: ~3g | Sugars: ~4g | Fat: ~10g |
Saturated Fat: ~2g | Cholesterol: ~95mg | Sodium: ~600mg
Frequently Asked Questions:
Can I make Chicken Chile Verde in a slow cooker?
Yes! To make this in a slow cooker, add all ingredients except cilantro and blendable ingredients. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender. Then, blend the roasted tomatillos, poblanos, jalapeños, onion, garlic, and cilantro separately before mixing back into the pot.
What can I serve with Chicken Chile Verde?
This dish is versatile and pairs well with:
Rice (Mexican or cilantro-lime)
Warm tortillas for tacos or burritos
Tostadas with refried beans and cheese
Over scrambled eggs for a delicious breakfast twist
Cauliflower rice or low-carb tortillas for a keto-friendly meal
How spicy is this dish, and how can I adjust the heat?
The heat level depends on the jalapeños and whether you keep their seeds. To make it milder, use only one de-seeded jalapeño. For more spice, leave the seeds in or add a serrano pepper.
How long can I store Chicken Chile Verde, and can I freeze it?
Store in an airtight container in the fridge for up to 4 days.
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have more fat, making them juicier and even more flavorful. They also hold up well in slow cooking. Just adjust cooking time slightly—thighs may take a few extra minutes to cook through.
Why is my verde sauce too thin? How can I thicken it?
If the sauce is too watery, try these fixes:
Simmer longer: Let it reduce on the stove over medium heat until it thickens.
Add blended tomatillos: Blend a few extra roasted tomatillos and stir them in.
Cornstarch slurry: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it into the sauce and simmer for a few minutes.
Can I make this ahead of time?
Yes! Chicken Chile Verde actually tastes better the next day as the flavors develop.
Make the sauce ahead and store it separately in the fridge for up to 5 days or freeze for 3 months.
Cook the chicken in advance and shred it when ready to serve.
Can I roast the vegetables on the stovetop instead of the oven?
Absolutely! If you don’t want to turn on the oven:
Stovetop method: Char the tomatillos, poblanos, and jalapeños in a dry skillet over medium-high heat, turning occasionally until softened and blistered.
Broiler method: Place them on a baking sheet under the broiler for 5-7 minutes, flipping halfway.
What if I don’t have poblanos? Can I use another pepper?
Yes! Poblanos add a mild smokiness, but you can substitute with:
Anaheim peppers (slightly milder)
Green bell peppers (for zero heat)
Hatch green chilies (if available, for extra flavor)
How do I make this in an Instant Pot?
For an Instant Pot version:
Sear the chicken on Sauté mode for 2-3 minutes per side.
Add all ingredients (except cilantro) and cook on High Pressure for 15 minutes (20 minutes for bone-in).
Let natural release for 10 minutes, then shred the chicken and blend the sauce.