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 is 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting poblanos, look for peppers that are firm and have bright green color.
  • Choose tomatillos that are firm and have a bright green husk.

  • Instead of poblano chiles, use bell peppers. This will provide a milder flavor and a sweeter taste, while still providing the same texture.
  • Instead of chicken thighs, use chicken breasts. This will provide a leaner and healthier option, while still providing the same flavor.

Vegetarian Chile Verde Replace the chicken with an equal amount of cooked and drained black beans. Simmer the chile verde for 10 minutes, or until the beans are heated through. Serve with steamed rice, chopped avocado, and sour cream.

Mexican Street Corn Salad - This creamy and flavorful salad is a perfect accompaniment to the Chicken Chile Verde. It's a great way to add a bright, fresh flavor to the dish, and it's a great way to add some extra vegetables to the meal.

Mexican Rice: Mexican Rice is a great side dish to serve with the Chicken Chile Verde. It's easy to make and is full of flavor. It's a great way to add a bit of color to the meal, and it goes well with the creamy and flavorful Mexican Street Corn Salad.


Q: How do I roast the poblanos?

A: 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.

Q: What is the best way to store roasted poblanos?

A: Roasted poblanos should be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled roasted poblanos in a freezer-safe bag or container and store for up to 6 months.

1 Reviews

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)

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Fun facts:

Fun Fact 1: The tomatillo, a key ingredient in this recipe, is native to Mexico and was cultivated by the Aztecs centuries ago. It was also a staple in the diets of the Mayan and Inca civilizations.

Fun Fact 2: This recipe was created by Chef Deborah Schneider, who is a four-time James Beard Award nominee and the author of several cookbooks. She has been featured in Food & Wine Magazine and has appeared on the Food Network.