Description
This comforting and vibrant Chicken Chile Verde is a masterclass in balance. By roasting fresh tomatillos, poblano, and jalapeño peppers, you create a complex, zesty base that perfectly tenderizes chicken breast. Naturally gluten-free and keto-friendly, this dish delivers a gourmet, smoky experience without the need for heavy creams. It is an ideal meal for busy families or meal-prep enthusiasts, as the bold, earthy flavors continue to develop beautifully over time. A true hug in a bowl that makes a nutritious and flavor-packed weeknight dinner.
Ingredients
1 lb boneless skinless chicken breast, cubed
1 lb tomatillos, husked and rinsed
2 poblano peppers
1-2 jalapeño peppers
1 medium onion, quartered
4 cloves garlic
1 can (4 oz) diced green chiles
1/2 cup fresh cilantro
1 tbsp lime juice
1 tbsp olive oil
1 tsp ground cumin
Salt and black pepper to taste
Instructions
Preheat your broiler to high.
Place tomatillos, jalapeños, poblanos, onion, and garlic on a foil-lined baking sheet, drizzle with olive oil and season with salt.
Broil for 6-12 minutes until skins are charred and tomatillos are soft.
Peel loose skins off the peppers and transfer roasted vegetables to a blender.
Add cilantro, lime juice, cumin, and the can of green chiles to the blender; pulse until smooth.
In a large skillet over medium-high heat, brown the cubed chicken breasts until cooked through.
Pour the blended green sauce over the chicken and stir to combine.
Simmer on low for 10-15 minutes to allow flavors to meld and sauce to thicken.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits; add a splash of water or broth when reheating. Adjust the number of jalapeños to control the heat level.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American