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Chicken Chili VerdeChicken Chili Verde

Chicken Chili Verde

This spicy dish is a wonderful meal for a chilly winter day! Serve with rice, shredded cheese, cilantro, a dollop of sour cream and a lime wedge.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chicken Chili Verde
Chicken Chili Verde
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces
3 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
3 tablespoons flour
3 tablespoons canola oil, divided
1½ cups diced white onion
2 tablespoons chopped garlic
12 tomatillos, husked and coarsely chopped
4 poblano peppers, roasted, peeled, seeded and chopped
2 serrano peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
14 fluid ounces reduced sodium chicken broth
Shredded Colby-Jack cheese
Chopped cilantro leaves
Sour cream
Lime wedges
Cooked rice
Directions
  1. In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
  2. Add flour to chicken and toss to evenly coat.
  3. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.
  4. Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
  5. Add garlic and saute for 30 seconds.
  6. Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
  7. Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings

Directions

  1. In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
  2. Add flour to chicken and toss to evenly coat.
  3. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.
  4. Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
  5. Add garlic and saute for 30 seconds.
  6. Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
  7. Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).