Chicken in Chile Verde
Recipe type: Main Dish
  • 1 pound boneless chicken thighs, skinless if you like
  • 1 Tbsp. Driftless sunflower oil
  • ½ medium onion, diced
  • 1 tsp. coriander seeds
  • 6 cloves garlic, minced
  • 1-2 jalapeno chiles, seeds removed if you wish, chopped
  • 1 small poblano chile, seeds removed, chopped
  • 1 pounds of husked tomatillos, coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste
  1. Rinse chicken thighs, pat dry with a paper towel, & season with salt & pepper.
  2. Set aside. In a medium/large sauté pan, heat oil.
  3. Add onion &coriander seeds & sauté for a minute or two.
  4. Add garlic & chiles & sauté for another minute.
  5. Add tomatillos & sauté for another couple minutes.
  6. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  7. Puree with an immersion blender or in a food processor or blender & return to the pan. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas


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