Recipe by Chef John
"During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies."
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whole chicken, cut into 6 pieces
salt and freshly ground black pepper
tomatillos, husked and quartered
fresh jalapeno peppers, chopped
1 1/2 pounds
potatoes, peeled and cubed
salt and freshly ground black pepper to taste
sour cream, for garnish
Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch.
What a disappointment. Bland. Will definitely not make again.
This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the recipe because it really was too hot.
I have made this many time it does not lack in flavor...unless you maybe did not use the seeds in the pepper..I think its wonderful
I just finished having some leftovers of this I made last night. Really wonderful; thank you Chef John! I may throw in some corn next time. To adjust to everyone's different "heat" expectations, I made as written (2 jalapenos), and then set some cayenne pepper on the table for anyone who wanted more kick. This is fabulous!
Absolutely delicious!!! My husband and son both loved it and soaked up the sauce with warm tortillas. I made the recipe as is except used chicken thighs and baby red potatoes. It's excellent the next day rolled up in a tortilla. Watch chef Johns video, it's very helpful in making this dish perfect.
My kids and I liked this. It is a really different take on a comfort food. The snow is falling and it warmed us nicely. It does NOT look appealing at all but that is a minor issue. The only difference I made was that I had frozen some tomatillo, jalapeno and cilantro puree (from my summer garden) which I used and only added half the stock cause I don't like it.
I will make this again...but not on a night that my hubby is home because he does not like meals that don't include pasta as the primary ingredient!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chile Verde
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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