Quick One-Pot Chicken Chili Verde
Tangy and slightly spicy, this Chicken Chili Verde is great as is, served over rice, or as meat for tacos!
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Servings: 8 SERVINGS
Calories: 252kcal
Equipment
- Knife and cutting board
- Large Dutch oven or pot
Ingredients
- 1 ½ tbsp avocado or olive oil
- 1 ½ cup onion, diced
- 4 garlic cloves, minced
- 1 ½ cup poblano peppers, chopped (about 3 large peppers)
- 1-2 jalapeno peppers, seeded and chopped
- 16 oz fresh tomatillos, peeled and washed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp dried oregano
- 1 bay leaf
- 1 tsp salt
- Freshly ground black pepper to taste
- 2 lb boneless, skinless chicken thighs
- 4 cup chicken broth
- ½ cup chopped cilantro, plus more for garnish
- Sliced radishes, avocado, crumble cotija cheese, and lime wedges for garnish
Instructions
- Heat the oil over medium heat in a large Dutch oven or pot. Sautee the onions, garlic, jalapeno, and poblano peppers for 6-7 minutes or until tender. Add the tomatillos, chicken thighs, dried herbs, salt, pepper, red pepper flakes, and chopped cilantro.
- Pour in the chicken broth and simmer for 25-30 minutes. Transfer the cooked chicken to a cutting board and shred it using two forks.
- Transfer the veggies and broth to a blender and pulse until the sauce reaches the desired consistency. You can leave it chunky or smooth. Return to the pot along with the shredded chicken, add more salt and pepper if needed, and heat until warmed through. Serve with sliced radishes, avocado, lime juice, and chopped cilantro on top.
Nutrition
Calories: 252kcal | Carbohydrates: 14g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 390mg | Potassium: 743mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 64mg | Calcium: 4mg | Iron: 10mg