Chicken Chile Verde

Prep Time
Cook Time
Ready In

"This is out of the February Food and Wine sounds delicious so I had to save's by Chef Deborah Schneider"

Original recipe yields 4 servings


  • Serving Size: 1 (466.8 g)
  • Calories 705.2
  • Total Fat - 44.5 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 229.6 mg
  • Sodium - 819.1 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 7 g
  • Sugars - 2.1 g
  • Protein - 45.7 g
  • Calcium - 208.1 mg
  • Iron - 5.3 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.3 mg

Step 1

Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool.

Step 2

Peel, stem and seed the poblaonos,then cut into 1/2-inch dice.

Step 3

Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeno, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Step 4

In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.

Step 5

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil., then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.

Tips & Variations

No special items needed.


Lets Eat

Didn't have the oil so used avocado oil, which worked very well. Great flavors and tender chicken. Made Mexican rice and refried beans to go with it for a do again meal in the very near future!.

review by:
(9 May 2019)