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Chicken Chile Verde

Blossom Lady
Jan 12, 2024 03:36 PM
Chicken Chile Verde

Tender, juicy chunks of chicken simmered in a bold chile verde sauce. Serve it over rice or load it up in a burrito! It’s so flavorful and melt-in-your-mouth scrumptious!

I love this even more than pork chile verde which means I must be going crazy! Usually I’m all about a bunch of tender, shredded pork but there’s just something so good about this chicken dinner recipe that calls my name! I especially love it with rice and beans but my family is starting to prefer it in a freshly made tortilla.

Whichever way you eat it, you’re going to devour this yummy Mexican chicken dinner.

For the Verde
  • 12 Tomatillos, husks and stems removed
  • 4 Poblano Chiles, stemmed, halved, and seeded
  • 1 Large Red Onion, cut into 8 wedges
  • 7 Garlic Cloves, unpeeled
  • 1 Jalapeño, stemmed and seeded
  • 1 Tablespoon Vegetable Oil
  • 1/2 Cup Cilantro, minced, plus extra for serving

For the Chicken
  • 4 pounds Chicken Thighs, boneless, skinless, trimmed and cut into 1 1/2-2 inch pieces
  • 6 teaspoons Kosher Salt, divided
  • 6 pieces Bacon
  • 1 Cup Chicken Broth
  • 1 1/2 teaspoons Dried Oregano
  • 1/4 teaspoon Ground Cinnamon
  • 1 1/4 teaspoons Ground Cumin
  • 1 Pinch Ground Cloves
  • 3/4 Cup Orange Juice
  • 1/4 Cup Lime Juice
  • 2 Bay Leaves
  • 2 teaspoons Sugar
  • 1 teaspoon Pepper
  • Lime Wedges, for serving
  • Rice and Beans, for eating over the top of

Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
190 minutes
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