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Chicken Chile Verde

Rated as 4.22 out of 5 Stars

"During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies."
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Ingredients

2 h 45 m servings 441 cals
Original recipe yields 6 servings

Directions

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  1. Season chicken pieces with salt and black pepper on all sides.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
  3. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
  4. Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
  5. Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
  6. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
  7. Season with salt and pepper to taste; serve garnished with sour cream.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 441 calories; 24.7 g fat; 30 g carbohydrates; 25.7 g protein; 70 mg cholesterol; 425 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the ...

Most helpful critical review

What a disappointment. Bland. Will definitely not make again.

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Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the ...

What a disappointment. Bland. Will definitely not make again.

This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the reci...

I have made this many time it does not lack in flavor...unless you maybe did not use the seeds in the pepper..I think its wonderful

Absolutely delicious!!! My husband and son both loved it and soaked up the sauce with warm tortillas. I made the recipe as is except used chicken thighs and baby red potatoes. It's excellent the...

I just finished having some leftovers of this I made last night. Really wonderful; thank you Chef John! I may throw in some corn next time. To adjust to everyone's different "heat" expectatio...

My kids and I liked this. It is a really different take on a comfort food. The snow is falling and it warmed us nicely. It does NOT look appealing at all but that is a minor issue. The only ...

This is a very good recipe I've made this twice now, although it does need a little something to kick it up a notch. I'm adding some hot sauce (2 Tbsp). I also used pork butt rather than chic...

I made this dish. but instead of using a whole cut up chicken I used two breasts and four thighs. It was too much meat for the sauce. Next time I'll use just a whole cut up chicken. The flavor w...