Chicken Chile Verde

Chicken Chile Verde

Chef John 26715

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 ...

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 reci...

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

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...

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" expectatio...

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 ...

Made this with out the skillet I browned the chicken in my Dutch oven everything was amazing

This is really good. We used chicken breasts and adapted the recipe for 4 servings. One fresh jalapeno was plenty hot for us. We used tomatillos from our garden that we had frozen. Great tas...

Other stories that may interest you