Chicken Chili Verde with Roasted Tomatillos

Chicken Chili Verde

Roasted tomatillos, poblanos, and jalapeño make the thick green sauce for this stovetop chicken chili verde. Boneless chicken thighs simmer gently in the sauce, then are pulled into a mix of bite-size pieces and loose shreds. With just enough broth to keep it spoonable, the finished chili coats the chicken rather than turning brothy. This version is bean-free; bottled salsa verde would need a different method and seasoning.

Prep: 20 minutes | Cook: 45–55 minutes | Total: About 65–75 minutes | Yield: 6 bowls

Ingredients for Chicken Chili Verde

• 1 1/2 pounds fresh tomatillos, husked and rinsed (680g)
• 2 medium poblano peppers (about 220g)
• 1 jalapeño, seeded for gentler heat
• 2 pounds boneless, skinless chicken thighs (about 900g)
• 1 teaspoon kosher salt to start, divided, plus more to taste
• 1 tablespoon neutral oil
• 1 medium yellow onion, diced (about 150g)
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 cup low-sodium chicken broth, divided, plus a little more only if needed
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 cup chopped fresh cilantro

How to Make Chicken Chili Verde

1. Broil the vegetables: Set the broiler to high and place a rack about 6 inches from the heat. Halve and seed the poblanos and jalapeño. Arrange them with the husked, rinsed tomatillos in one layer on a rimmed, broiler-safe sheet pan. Broil for about 12–18 minutes, turning once and checking at 10 minutes. The tomatillos should be soft and blistered, with charred patches on the peppers rather than all-over scorching.
2. Brown the chicken: Season the thighs with 1/2 teaspoon salt. Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Brown the chicken on both sides, about 6–8 minutes total per batch. Leave room between the pieces so they brown instead of steam. Transfer to a plate; the chicken will finish cooking in the sauce.
3. Cook the aromatics: Reduce the heat to medium. Cook the onion in the same pot for about 5–7 minutes, until softened, adding a small splash of oil only if the pot is dry. Stir in the garlic and cumin until fragrant, without letting the garlic brown deeply.
4. Blend the sauce: Remove any loose, heavily blackened pepper skin. Blend the broiled vegetables with 1/2 cup broth until mostly smooth but still lightly flecked. Take care with the hot vegetables: vent the blender lid and cover it with a towel, or let the vegetables cool slightly first.
5. Simmer the chicken: Pour the sauce and remaining 1/2 cup broth into the pot, scraping up the browned bits. Return the chicken and any collected juices. Partially cover and simmer over low to medium-low heat for about 18–25 minutes, stirring the sauce occasionally. Begin checking after about 18 minutes, or sooner for thin pieces. Keep the sauce at small, steady bubbles rather than a hard boil. The chicken is done when its thickest part reaches 165°F (75°C) and the meat pulls apart easily.
6. Finish and serve: Let the chicken stand briefly on a plate until manageable. Pull some into loose strands, leaving plenty in bite-size pieces, then return it to the sauce. Turn off the heat and stir in the lime juice. Taste and add the remaining 1/2 teaspoon salt as needed. Spoon into bowls and scatter a little cilantro near the center of each.

How to Broil Tomatillos and Peppers

Rinse the tomatillos well after removing their husks; the fruit has a sticky coating. Broiler strength and vegetable size can change the timing, so look for softened tomatillos and blistered peppers rather than waiting for a uniformly dark surface. Heavily scorched pepper skin can make the sauce bitter.

How Thick Should Chicken Chili Verde Be?

The sauce should coat the chicken and a spoon but still settle into the bowl, with a little sauce pooling around the pieces. Tomatillos vary in moisture, so add extra broth only if the chili is too thick to simmer comfortably, a few tablespoons at a time. If it looks watery at the end, simmer it briefly uncovered to reduce it.

Chicken Chili Verde Variations

For less heat: Omit the jalapeño and keep both poblanos. For more heat, leave some of the jalapeño seeds in; individual peppers vary.

For a white-bean variation: Fold drained, rinsed cooked white beans in near the end and adjust the broth if needed. This makes a more bean-forward chili. For another bean-based option, try White Bean Turkey Chili.

For chicken breast: Begin checking earlier than you would with thighs and stop cooking once the thickest part reaches 165°F. Breast meat can toughen with a prolonged simmer.

Storage and Reheating

Cool leftovers and refrigerate promptly in an airtight container for up to 4 days. Reheat gently on the stovetop, stirring occasionally, until hot throughout. Add a little broth if the sauce has thickened in the refrigerator. If making the chili ahead, add fresh cilantro when serving.

Freeze in airtight portions for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls: 285 calories, 32g protein, 12g fat, and 13g carbohydrates. Approximate values per 100g: 90 calories, 10g protein, 4g fat, and 4g carbohydrates. Values vary with the chicken, vegetables, and finished yield; optional additions are not included.