Chicken Chile Verde Recipe - Allrecipes.com
Chicken Chile Verde Recipe
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Chicken Chile Verde
Watch Chef John cook a simple but scrumptious chicken in tomatillo sauce. See more
  • READY IN 2¾ hrs

Chicken Chile Verde

Read Reviews (7)

"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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Original recipe makes 6 servings Change Servings
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Directions

  1. Season chicken pieces with salt and black pepper on all sides.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
  3. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
  4. Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
  5. Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
  6. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
  7. Season with salt and pepper to taste; serve garnished with sour cream.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2012

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.

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Most Helpful Critical Review
May 23, 2012

What a disappointment. Bland. Will definitely not make again.

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Jan 16, 2013

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.

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Nov 27, 2012

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!

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Jul 04, 2012

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

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May 24, 2012

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.

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Apr 29, 2013

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!

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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