Chicken Chile Verde
Jan 12, 2024 03:36 PM
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.
Ingredients:
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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