Go Back
Print Pin

Chicken Chile Verde

Course Dinner
Cuisine Mexican
Keyword Chicken, Chillie, Tomatillo
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

Sauce

  • 750 g tomatillos
  • 2 poblano peppers or 1 green pepper + 2 jalapenos
  • 2 serano chillies or 2 green chillies
  • 1 onion quartered
  • 3 cloves garlic peeled
  • 10 g coriander fresh
  • 1 tsp ground cumin
  • 0.5 tsp Mexican oregano
  • 150 ml chicken stock

Chicken

  • 800 g boneless chicken thighs 2cm pieces
  • 1 tbsp sunflower oil
  • 1 tsp salt

Instructions

  • Pre-heat the oven to 220°C (fan). Add the tomatillos, peppers, chillies, garlic and onion to a baking pan. Roast in the oven for 15 minutes until the skins are blistered and starting to char.
  • Once roasted allow to cool slightly and then add to a blender along with the remaining coriander, cumin, oregano and chicken stock. Blend until smooth.
  • Heat the oil in a pan and add the chicken chunks. Cook on a medium heat for 5 minutes until browned all over. Add the blended sauce and the salt, turn the heat down to low, cover with a lid and simmer for 30 minutes until the chicken is fully cooked and tender.