Mexican Green Chili Chicken

Discover the vibrant flavors of Mexican cuisine with this tantalizing Mexican Green Chili Chicken recipe! Tender, juicy chicken thighs are simmered in a homemade green chili sauce bursting with smoky poblano peppers, zesty tomatillos, and spicy jalapeños. The sauce, blended with garlic, fresh cilantro, and a hint of lime juice, captures the essence of authentic Mexican cooking in every bite. Perfect for weeknight dinners, this dish takes just 20 minutes of prep time and is ready in under an hour. Serve it with warm tortillas, fluffy rice, or your favorite sides for a hearty and flavorful meal that will impress any crowd. Let the bold, tangy, and mildly spicy flavors transport your taste buds to a traditional Mexican kitchen!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 poblano peppers
• 2 jalapeño peppers
• 8 tomatillos
• 4 garlic cloves
• 1 white onion
• 1 bunch fresh cilantro
• 2 tbsp lime juice
• 1.5 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil

Directions

Step 1

Preheat your oven broiler and line a baking sheet with foil.

Step 2

Place the poblano peppers, jalapeño peppers, and tomatillos on the baking sheet. Broil for 5-7 minutes, turning occasionally, until the skins of the peppers are blistered and charred.

Step 3

Remove the roasted vegetables from the oven and place the poblano and jalapeño peppers in a bowl. Cover with plastic wrap or a lid to steam for 10 minutes. This will make it easier to peel the skins off.

Step 4

Meanwhile, peel the skins off the tomatillos and set them aside.

Step 5

Once the peppers are cooled, remove and discard the skins, stems, and seeds. Add the peeled peppers and tomatillos to a blender.

Step 6

Add the garlic cloves, white onion (quartered), cilantro, lime juice, ground cumin, dried oregano, salt, and black pepper to the blender. Blend until smooth, adding a splash of chicken broth if needed to achieve a sauce-like consistency.

Step 7

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Step 8

Season the chicken thighs with a pinch of salt and pepper, then sear them in the hot oil until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

Step 9

Pour the green chili sauce into the same skillet and bring it to a simmer. Add the chicken broth and stir to combine.

Step 10

Return the seared chicken thighs to the skillet, submerging them in the sauce. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 25-30 minutes, or until the chicken is cooked through and tender.

Step 11

Taste the sauce and adjust seasoning if necessary.

Step 12

Serve the Mexican Green Chili Chicken with warm tortillas, over steamed rice, or alongside your favorite side dishes.

Nutrition Facts

Serving size	(2490.5g)

Amount per serving	% Daily Value*
Calories	2164.9

Total Fat 106.0g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 3877.3mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 27.2g	0%
Total Sugars 36.3g
Protein 197.6g	0%

Vitamin D 47.6IU	0%
Calcium 344.2mg	0%
Iron 18.3mg	0%
Potassium 5625.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 36.3%

Carbs: 19.8%