My Go-To Quick CHICKEN CHILE VERDE Recipe!

Ingredients

• 2 lb Chicken Breast (cut into bite‑size pieces and patted dry)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp All-Purpose Flour (for coating the chicken)
• 5 pieces Anaheim Green Chiles (roasted and peeled)
• 1 piece Serrano Chile (roasted for extra heat)
• 5 pieces Tomatillos (roasted)
• 3 pieces Garlic Cloves (minced)
• 2 tsp Chicken Bouillon Powder (adds depth of flavor)
• 2 tsp Dried Oregano (ground)
• 2 tsp Ground Cumin (ground)
• 0.5 tsp Ground Thyme (ground)
• 2 tsp Ground Coriander (ground)
• 1.5 cup Water (for sauce)
• 2 tbsp Vegetable Oil (for searing and sautéing)
• 1 medium Onion (diced)

Instructions

1. Season and coat chicken

   Pat the chicken pieces dry, sprinkle with salt and black pepper, then toss with 2 tbsp all‑purpose flour until evenly coated. Set aside.

   Time: PT5M

2. Blend the chile verde sauce

   In a blender, combine the roasted Anaheim chiles, roasted serrano, roasted tomatillos, minced garlic, chicken bouillon, oregano, cumin, thyme, and coriander. Blend until smooth.

   Time: PT5M

3. Heat oil for searing

   Place a large skillet over medium‑high heat and add 1 tbsp oil. Heat until the oil shimmers.

   Time: PT2M

   Temperature: medium‑high

4. Sear the chicken

   Add a handful of the coated chicken to the hot skillet. Cook 1 minute per side, turning once, until golden on both sides. Remove and repeat with remaining chicken.

   Time: PT8M

   Temperature: medium‑high

5. Set chicken aside

   Transfer the seared chicken to a plate and set aside while you finish the sauce.

   Time: PT1M

6. Sauté onion

   Reduce heat to medium‑low, add the remaining 1 tbsp oil, then sauté the diced onion for about 1 minute until translucent.

   Time: PT1M

   Temperature: medium‑low

7. Combine sauce and water

   Pour the blended chile verde into the skillet, add 1½ cups water, and a pinch of salt. Stir and bring to a gentle simmer.

   Time: PT3M

   Temperature: medium‑low

8. Simmer chicken in sauce

   Return all the seared chicken to the pan, stir to coat, and let simmer for 15 minutes over medium‑low heat until the chicken is cooked through and the sauce thickens slightly.

   Time: PT15M

   Temperature: medium‑low

9. Finish and serve

   Check that the chicken is no longer pink, adjust salt if needed, and serve hot with rice, beans, and flour tortillas.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g