Chicken in Chili Verde
Recipe type: Entree
Cuisine: Mexican

  • 1 pound boneless chicken thighs or breasts
  • 1 Tbsp. oil (preferably Driftless Sunflower Oil)
  • ½ medium white onion, diced
  • 1 tsp. coriander seeds
  • 4 cloves garlic, minced
  • 1-2 jalapeno or banana peppers (or one of each), chopped (remove seeds for less heat)
  • All of the tomatillos in your box, husked and coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

  1. Rinse chicken, pat dry with a paper towel, & season with salt & pepper. Set aside.
  2. In a medium/large sauté pan, heat oil. Add onion & coriander seeds & sauté for a minute or two.
  3. Add garlic & peppers & sauté for another minute.
  4. Add tomatillos & sauté for another couple minutes.
  5. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  6. Puree with an immersion blender or in a food processor or blender & return to the pan.
  7. 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.