Description
Spicy, smoky, and savory, Hatch Chicken Chile Verde combines tender chicken with roasted Hatch chiles and a rich green sauce. This Southwest favorite is perfect for any occasion!
Ingredients
Scale
- 2 lbs chicken thighs (boneless, skinless)
- 6–8 Hatch chiles, roasted, peeled, and chopped
- 1 lb tomatillos, husked and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Fresh cilantro for garnish
- Lime wedges (optional)
Instructions
- Roast Hatch Chiles: Roast chiles on a grill, in the oven, or over an open flame until charred. Place in a bowl, cover with a towel, and let steam for 10 minutes. Peel the skin, remove seeds, and chop.
- Prepare the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining olive oil. Sauté the onions for 5 minutes until soft. Add garlic, cumin, and oregano, cooking for 1 minute until fragrant.
- Simmer the Tomatillos and Chiles: Add the chopped tomatillos and Hatch chiles to the skillet. Stir well, then pour in the chicken broth. Bring to a simmer and cook for 10 minutes until tomatillos soften.
- Blend the Sauce (Optional): For a smoother texture, blend the sauce using an immersion blender or regular blender. Return the sauce to the skillet.
- Combine and Simmer: Return the seared chicken to the skillet, submerging it in the sauce. Cover and simmer on low heat for 25-30 minutes, until the chicken is tender and fully cooked.
- Shred and Garnish: Shred the chicken using two forks or leave it whole. Garnish with fresh cilantro and a squeeze of lime juice, if desired.
- Serve: Enjoy over rice, with warm tortillas, or as a filling for tacos and burritos.
Notes
- Roasting Hatch Chiles: Roasting the chiles until charred and steaming them enhances their smoky flavor and makes peeling easier. Don’t skip this step, as it’s essential for the dish’s authentic taste.
- Control the Spice: Hatch chiles come in varying heat levels. Adjust the quantity and seed removal to match your spice preference. Leaving seeds will make the dish spicier.
- Blend for Texture: Blending the sauce gives it a smooth, velvety texture, but you can leave it chunky for a rustic feel. Both versions taste equally delicious!
- Prep Time: 20 MIN
- Cook Time: 45 MIN