Chicken Chile Verde, an authentic Northern Mexico/American Southwest entree is packed with flavorful slow roasted Anaheim’s and de Arbol chiles, mild banana peppers and colorful mini sweet peppers along with tangy tomatillo’s and fresh cilantro pair perfectly with the tender juicy boneless skinless chicken breast dry rubbed in cumin, garlic, smoked paprika and onion powder. This Chicken Chile Verde might have you shouting…Ole!
- 2 large Boneless skinless chicken breast
- 6 medium Tomatillo
- 9 medium Anaheim chilies
- 4 chiles de Arbol
- 2 medium banana peppers
- 2 sweet mini yellow bell pepper diced small
- 2 sweet mini orange bell pepper diced small
- 1 sweet mini red bell pepper diced small
- 1 1/2 tablespoon crushed garlic
- 1 small white onion diced
- 4 scallions diced small
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1 tablespoon of cumin
- 1 tablespoon of smoked paprika
- 1 bunch of Cilantro chopped once (separate stems and set aside)
- 4 1/2 cups of chicken stock/ broth (low sodium)
- add salt to taste
- Pinch of sugar (optional)
- 1 Large plastic bag
- Preheat oven at 350 degrees
- Remove husk from Tomatillos and disgard
- Discard just the tip at both ends of all the scallions.
- Wash, rinse and drain all produce before use
- Pay special attention to rinse cilantro in a large bowl several times in cold water, making sure that all dirt and debris is removed and water looks clear before placed in colander to drain.
- On the stems of the cilantro, discard just a pinch at the tips.
Chef Ann’s Notes:
- This Chile Verde recipe is on the mild side, so for those of you that like to turn up the heat just add jalapenos or habaneros.
- Make sure to use gloves when handling hot chile peppers.
- Should it turn out that you feel it is not mild enough, just add that pinch of sugar. This should do the trick, because it will cut the heat for you.
- You may substitute chicken stock/ broth with chicken or vegetable bullion cubes and 2 cups of water.
Preparation before cooking (Chicken)
- Butterfly each chicken breast or (cut in half) and remove any fat that is present.
- Take a fork and prick both sides of chicken breast.
- Season both sides of chicken with cumin, garlic and onion powder along with a pinch of sea salt.
- Cover and Place in refrigerator for 1 hour.
Preparation for roasting Anaheim chiles
- Place chiles on a baking sheet side by side with a bit of space between them, do not cover
- Place on middle rack in the oven until chiles are well charred then turn them over and repeat the process
- Remove from oven and allow them to cool down for a minute before placing them in a large plastic bag side by side for at least 15 minutes.
- This process will help chiles to hold a smoky flavor which will add to the taste
- This process also makes the Anaheim chile sweat, thus aiding in the removal of the charred skin and top portion of the stem along with the cluster of seeds that are attached (discard that portion)
- Removing all seeds is optional
- Place chiles on a cutting board and slice them into medium strips, then slice in half and set aside in a small bowl.
Preparation for (de Arbol chilies)
- Pull out the Comal, or (cast iron skillet) or a small sautee skillet add 1 teaspoon of cooking oil and add chiles
- Heat at medium high temperature until chiles are charred and blistered, then turn them over and repeat process before removing from comal or skillet
- Allow the chiles to rest then give them a few chops before adding them to the food processor
- There is no need to remove the skin or seeds from these chiles
Preparation for Chile Verde
- Chop tomatillos into quarter pieces and place in food processor.
- Chop banana peppers in half, discard the stem and add them to the tomatillos.
- Add chopped roasted Anaheim chiles and de Arbol chiles
- Chop the tops of each mini sweet red, orange and yellow bell peppers, removing seeds is optional. Slice each pepper in thirds and add to the food processor.
- Add diced scallion
- Chop the leafy portion of the cilantro and add to food processor
- Blend all ingredients at medium high speed (puree)until you have a soup like consistency.
Preparation for cooking (Chile Verde)
- In a large stock pot add 3 cups of chicken stock, crushed garlic and all ingredients from the food processor.
- Bring to a boil for 15 minutes and stir ingredients for about a minute.
- Lower heat and allow Chile Verde to cook and simmer for 2 hours with lid on, stir every 30 minutes to make sure Chile Verde is not sticking to the bottom of the pot.
Preparation while cooking (Chicken)
- Remove chicken from refrigerator
- In a large skillet add 1½ cups of chicken stock, diced white onion and all 4 chicken breast portions.
- Bring to a boil for 15 minutes, then reduce heat to medium temperature cover with lid and allow to cook for 45 minutes.
- Check often to make sure that your chicken is swimming in a shore of spices. You may even spoon some of that goodness over the chicken portions while you’re at it.
- Remove lid after 45 minutes and remove from heat.
- Place chicken on a flat pan to cool down before handling.
- Add the remaining juices from the skillet to the stock pot of Chile Verde.
- Chop chicken into bite-size or 1 inch chunks and add to stock pot of Chile Verde.
- Allow Chicken Chile Verde to simmer on low heat for 1 hour with the lid on.
Stir your ingredients well and allow the chicken to intensify with the richness of infused herbs and spices. p.s. Don’t forget to add the diced cilantro stems 5 minutes before turning that pot off. This meal is So worth the wait time!
You will embrace the authentic taste that this Chicken Chile Verde brings to your palate.
Preparation time: 30 minutes
Cooking time: 2 hour
Total time: 2 hours 30 minutes
6 – 10
♥ Chef Ann’s ‘Chicken Chile Verde’ Tip:
This meal is worth the wait time!
Tomatillos are generally sour and very tart to the taste, for this reason it is important to perhaps start off with a small amount and make sure that you taste often as you are preparing any dish with this pungent fruit.