A few weeks back we were up in Portland visiting some friends and on our way out my bff mentioned that she was making Chicken Chili Verde for dinner that night.
I want like…. WHAAAAAAAT. Like old school style the way your mom used to make? Yup. That was exactly it! We missed the dinner since we were heading out but she sent me her moms recipe and I took it upon myself to give it a Gaby spin and OMG is it good. Literally one of the easiest things I’ve made this year and I can’t get enough. It’s especially perfect because basically the entire east coast is getting doused in snow so this is comfort for time 10 but it’s still relatively healthy. It’s 100% healthy if you leave out the chips and just serve it on it’s own as a soup/chili/stew. Trust me, you’re going to want this one on regular rotation for the next few months. It’s that good.
It’s a similar cooking method to my Mexican shredded chicken that I always talk about, but this also has the most delicious peppery base with poblanos and other assorted peppers that are easy to come by at the grocery store! Ugh, literally can’t get enough!
- 2 pounds tomatillos, husked and halved
- 3 poblano peppers, halved
- 2 anaheim peppers, halved
- 1 jalapeño pepper, halved
- 1 yellow onion, thinly sliced
- 6 garlic cloves
- 1 bunch cilantro, stems removed
- 1 lime, juiced
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 1 1/2 lbs chicken thighs (boneless, skinless)
- Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
- Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
- In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
- Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
- In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and saute for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.
- Serve in a bowl with tortilla chips on the side and tons cilantro on top.
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