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.