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Easy Chicken Chile Verde: Anti-Inflammation Dish - Bright, Comforting, and Weeknight-Friendly

This is the kind of dinner that wakes up your taste buds without weighing you down. Chicken chile verde is zesty, cozy, and surprisingly simple to make at home. You get tender chicken simmered in a bright green sauce packed with tomatillos, green chiles, and cilantro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts), trimmed
  • 1 pound tomatillos, husked and rinsed
  • 2 poblano peppers
  • 1–2 jalapeños (adjust for heat)
  • 1 medium white or yellow onion, quartered
  • 4 cloves garlic, peeled
  • 1 cup low-sodium chicken broth
  • ½ cup fresh cilantro leaves and tender stems
  • 1 tablespoon fresh lime juice (plus more to taste)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander (optional but lovely)
  • ½ teaspoon dried oregano (Mexican oregano if available)
  • Sea salt and freshly ground black pepper
  • Optional for serving: warm tortillas, cooked rice or cauliflower rice, avocado, radishes, chopped onion, extra cilantro

Instructions
 

  • Prep and preheat. Heat your oven to 450°F (232°C). Line a sheet pan with parchment for easy cleanup.
  • Roast the veggies. Halve the tomatillos. Place them cut-side down with the poblanos, jalapeños, onion, and garlic on the pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast 15–20 minutes until blistered and soft. If skins get charred, that’s great for flavor.
  • Steam and peel the peppers. Transfer the hot poblanos and jalapeños to a bowl and cover for 5 minutes to loosen skins. Peel off the skins, remove seeds for milder heat, and roughly chop.
  • Blend the salsa verde. Add roasted tomatillos, peeled peppers, roasted onion and garlic, cilantro, cumin, coriander, oregano, lime juice, and broth to a blender. Blend until smooth. Taste and season with salt, pepper, and more lime if needed.
  • Season the chicken. Pat chicken dry. Cut into bite-size pieces or leave whole if you prefer shredding later. Season with salt, pepper, and a pinch of cumin.
  • Sear for flavor. Heat the remaining 1 tablespoon olive oil in a large pot or deep skillet over medium-high. Add chicken in a single layer and sear 2–3 minutes per side until lightly browned (it doesn’t need to be cooked through). Work in batches to avoid steaming.
  • Simmer in the verde sauce. Pour the salsa verde over the chicken. Bring to a gentle simmer, then reduce heat to low. Cover and cook 12–18 minutes, until chicken is cooked through and tender.
  • Shred or slice (optional). If using whole thighs or breasts, transfer to a board and shred or slice, then return to the sauce.
  • Finish and adjust. Stir, then taste. Add salt, pepper, and a squeeze of lime. If the sauce is too thick, splash in a bit of broth. If it’s too thin, simmer uncovered for a few minutes to reduce.
  • Serve your way. Spoon over rice or cauliflower rice, tuck into tortillas, or serve with beans. Top with avocado, chopped onion, radishes, and cilantro.