Ingredients
For the Chicken
1 1/2 lb (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and black pepper, to taste
1 tablespoon olive oil
Chili Verde Sauce
1 lb (450 g) tomatillos, husked and halved
2–3 jalapeños, stemmed (seeded for less heat)
1 small onion, quartered
3 cloves garlic
1/2 cup fresh cilantro
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
Optional Garnishes
Fresh cilantro leaves
Lime wedges
Sliced avocado
Sour cream or Mexican crema
Instructions
1. Char the Tomatillos and Veggies
-
Preheat a skillet or broiler.
-
Place tomatillos, jalapeños, onion, and garlic on a baking sheet or directly on the skillet.
-
Roast or char for 8–10 minutes, until slightly blackened and softened.
2. Make the Verde Sauce
-
Transfer charred vegetables to a blender.
-
Add cilantro, cumin, smoked paprika, salt, black pepper, and chicken broth.
-
Blend until smooth.
3. Cook the Chicken
-
Heat olive oil in a large skillet over medium-high heat.
-
Season chicken with salt and pepper.
-
Sear chicken 4–5 minutes until lightly browned.
4. Simmer
-
Pour the blended verde sauce over the chicken.
-
Reduce heat to medium-low and simmer 15–20 minutes, until chicken is cooked through and sauce thickens slightly.
5. Serve
-
Garnish with cilantro, avocado slices, lime wedges, and crema if desired.
-
Serve with steamed rice, tortillas, or tortilla chips.
Notes
Adjust heat: Keep or remove jalapeño seeds depending on your spice tolerance.
Chicken option: Bone-in thighs can be used, but increase simmering time.
Storage: Keeps in the fridge up to 3 days or freezes well.
Extra flavor: Add a splash of lime juice before serving for brightness.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 420