Chicken Chile Verde
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 35 min
- Cost
- $15.50
- Nutrition
- 620 cal · 57g protein
- high-protein
- freezer-friendly
🍳 2 pans · Picky-eater safe bet: plain rice
Chicken Chile Verde is a Mexican weeknight dinner that serves 4 and is on the table in about 50 minutes, for around $16 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 lb tomatillos
- 2 count poblano peppers
- 1 count jalapeño
- 1 count white onion
- 4 cloves garlic
- 1 bunch cilantro
- 1 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1/2 tsp salt
- 1½ cups long-grain white rice
- 2 tbsp olive oil
- 8 count corn tortillas
Steps
- Heat broiler. For a mild version, leave the jalapeño out. Broil husked tomatillos, poblanos, jalapeño and halved onion on a sheet pan 8-10 minutes, turning once, until charred. Start the rice on the stove.
- Peel and seed the poblanos and jalapeño, then blend everything with garlic, cilantro, broth and cumin until smooth.
- Cut chicken into bite-size pieces, season with salt and brown in oil in a large skillet over medium-high heat 5 minutes.
- Pour in the green sauce and simmer 15 minutes until the chicken reaches 165°F and the sauce thickens.
- Serve over rice with warm corn tortillas.
- Picky eaters can have plain rice and a warm tortilla with chicken and the sauce on the side.
- Make ahead: blend the sauce up to 2 days ahead and refrigerate, or freeze the finished chicken in sauce for up to 3 months.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 57 g
- Carbohydrates
- 58 g
- Fiber
- 5 g
- Sugar
- 4 g
- Fat
- 15 g
- Saturated fat
- 4 g
- Sodium
- 660 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop