Green Chicken Chili
Filled with roasted peppers and tender chicken thigh meat, this comforting, hearty chili is a delicious dinner for the family or guests.
Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed and discarded, washed, cored, and quartered
- 1 pound poblano peppers, seeded and chopped
- 3 Cubanelle peppers, seeded and chopped
- 1 - 3 jalapeno or serrano peppers, seeded and sliced
- 1 white onion, chopped
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 3 pounds boneless, skinless chicken thighs, fat trimmed
- 4 garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried Mexican oregano
- 6 cups low-sodium chicken stock, store-bought or homemade
- 1 - 2 tablespoons fish sauce
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/2 cup cilantro leaves, chopped
- 1 - 2 tablespoons lime juice
Toppings:
- Sour cream
- Chopped cilantro
- Diced/sliced jalapenos or serrano peppers, fresh, pickled, or fermented
- Lime wedges
- Tortilla chips/strips
- Shredded Monterey Jack cheese
- Sliced avocado
- Hot, cooked white rice
Instructions
- Preheat the oven broiler to high. Line a rimmed baking sheet with aluminum foil for easy clean up.
- Scatter the tomatillos, peppers, and onion on a baking sheet. Drizzle with 1 tablespoon of oil and sprinkle with about ½ teaspoon each of salt and pepper, or to taste.
- Place a rack about 6 inches from the broiler. Broil the vegetables until there is some slight charring, approximately 5 to 7 minutes. Stir and place back under the broiler for another 5 to 7 minutes.
- Pull the pan out of the oven and set aside.
- In a Dutch oven over medium-high heat, add the remaining tablespoon of oil. Once hot, lightly brown the chicken thighs on both sides. Do this in batches as necessary.
- Add the garlic and cook, stirring constantly for about 30 seconds.
- Add the cumin, oregano, stock, fish sauce, and roasted veggies plus any juices they released. Stir to combine.
- Submerge the chicken thighs under the stock/vegetables. Place the lid on the Dutch oven slightly ajar and simmer for about 15 to 20 minutes or until the thighs are cooked through, reading 165 degrees F on a digital thermometer.
- Remove the thighs from the pot and place them in a bowl or on a baking sheet. The baking sheet used to roast the vegetables is fine. Allow the chicken to cool enough to be able to handle. Shred or chop the chicken and place it back into the pot.
- Pour the beans, cilantro, and lime juice into the pot and stir gently. Taste for seasonings, adjusting as desired.
- Serve hot in bowls with toppings of your choice.
Notes
Don’t use canned tomatillos – you will NOT get the same flavors. Canned tomatillos are generally pickled. You want the fresh ones from the produce section for this recipe.
I love to eat this as if it were a dip. Not so much to use a spoon, but scoop the chili with tortilla chips in every bite.
Refrigerate any leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
My recipe was adapted from and inspired by seriouseats.com’s Chicken Chile Verde Pressure Cooker Recipe.
The nutrition chart was calculated with 1 teaspoon each kosher salt and freshly-cracked black pepper, 1 tablespoon fish sauce and 1 tablespoon bottled lime juice.
Nutrition Facts
Green Chicken Chili
Amount per Serving
Calories
335.53
% Daily Value*
Fat
11.9
g
18
%
Saturated Fat
2.55
g
16
%
Trans Fat
0.03
g
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
5.39
g
Cholesterol
159.89
mg
53
%
Sodium
687.66
mg
30
%
Potassium
951.65
mg
27
%
Carbohydrates
17.02
g
6
%
Fiber
6.08
g
25
%
Sugar
7.07
g
8
%
Protein
38.52
g
77
%
Vitamin C
95.23
mg
115
%
Calcium
55.76
mg
6
%
Iron
3.54
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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