Homemade Chicken Chile Verde Recipe
This Homemade Chicken Chile Verde Recipe is adapted from my Hatch Chili Verde Mother Sauce, using rich and flavorful chicken thighs to craft a South Western-inspired dish, that can be used as-is, over rice & beans or other Tex Mex applications.
| Servings | Prep Time |
| 8people | 25minute |
| Cook Time |
| 30minute |
|
|
Ingredients
- 8each chicken thighs,bone-in, skin on, preferably organic, free range
- 1tablespoon coriander seedspreferably organic
- 1tablespoon cumin, seedspreferably organic
- 2tablespoon oil, avocadoor olive oil
- 1each onion, yellow, large,peeled and chopped
- 1teaspoon salt, kosher
- 10each garlic, clovesroasted and peeled
- 1pound tomatillos,cleaned, peeled
- 1pound chilies, Hatch Green,roasted, peeled and de-seeded
- 2tablespoon miso, white
- 2tablespoon oregano, freshno stems
- 2each bay leavesoptional
- 4cup stock | broth, chicken
- 1bunch cilantro, freshstems removed
- 1each lime,juiced
Instructions
- Take the chicken thighs and arrange them onto a few sheets of paper towels, skin side down. Cover with another layer of paper towels and press down to remove as much moisture as possible. This will help the chicken skin sear, creating a wonderful golden brown skin, and help reduce any splattering, as they cook.
- In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind into a fine powder and set aside.
- In the now-empty pot, that has been preheated, add the avocado (or other) oil, tilting the pot to evenly coat the entire bottom. Remove the paper towels from the chicken and evenly season the skin side with kosher salt. Place the thighs, skin side down into the hot oil, laying them down away from you to prevent any splattering. Place as many of the thighs as you can, across the bottom of the pan, while still having a slight bit of room between each; so they are not touching. Don’t be tempted to overcrowd your pan, instead, repeat this process, as if the pieces are overcrowded, they will steam and not brown properly. Using tongs, press down firmly on each thigh, to ensure maximum contact with the pan.
- Cook over medium heat for about 6 minutes, without moving or touching the chicken pieces. This will give the skin time to brown, render out some of the chicken fat, and create all these wonderful Maillard Reaction flavors. Flip each thigh over, starting with the first one added to the pan. Cook for another 6 minutes, to brown the opposite side. Then remove the thighs to a plate or bowl.
- Add the chopped onion and salt to the remaining oil | fat in the pan. Keep the heat at medium, cooking the onion for a good 10 – 15 minutes. The onions will start to caramelize, increasing the Maillard Reaction and adding more flavor to the final recipe. Stir the onions somewhat frequently.
- Preheat the oven, to the broiler setting, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes as the onions caramelize. this will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
- Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 – 15 minutes.
- The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
- Once the onions are caramelized, about 20 minutes of cooking, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander and cumin. Stir the mixture well, squeezing the tomatillos with a spatula. helping them release any moisture. continue to cook for another 5 – 10 minutes.
- Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | tomatillos mixture and add the white miso, oregano and bay leaves. Stir well, to combine and once the mixture is boiling, add the stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently.
- To add more green color and flavor, mix in the chopped cilantro, leaving a few stems.
- To prepare the final Hatch Chile Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It’s best not to over-process the sauce, but to keep some texture | chunks left in the final sauce.
- Add the browned and partially cooked chicken thighs back into the pot, nestling them into the Hatch Chile Verde sauce. Turn the heat to low, and allow the poultry to finish cooking, about 10 minutes or until the internal temperature reaches 175°F | 79°C.
- Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust the seasoning with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
- The Homemade Chicken Chile Verde Recipe is ready to serve. For the best results, remove the Dutch oven from the heat and allow to cool to room temperature. Then transfer to a sealable container and place it into the refrigerator for 24 – 48 hours. Just like a bowl of great chili or stew, giving the ingredients time to fully infuse, makes a better dish.
- The recipe can be frozen, into individual portion sizes or used as-is. Below are some serving ideas on how to use this recipe.
Recipe Notes
Ideas on How To Use This Homemade Chicken Chile Verde Recipe | Hatch Chile Verde Mother Sauce Recipe:
- Pour this Chicken Chile Verde sauce over steamed rice, cooked white beans, and some roasted onions and pepper, serving alongside some hot flour | corn tortillas.
- To use as a meat sauce, remove the skin and the thigh bone, chopping or pulling the chicken meat apart and re-tossing it into the Hatch Chile Sauce.
- Add the shredded chicken to make burritos with refried white beans, rice, avocado, and grated Monterey Jack cheese
- Tacos, with some finely chopped white onion, more cilantro, and some steamed rice
- Roll slightly toasted corn tortillas with the cooled and shredded Chicken Chile Verde mixture, to make enchiladas, topping with some of the sauce and grated Monterey Jack cheese, baking for 40 minutes to re-heat.
- Add some of this chicken to flour tortillas, cheeses and make a Chicken Chile Verde Quesadillas
- Pour over corn tortilla chips, coating with grated cheeses to make Chicken Chile Verde Nachos, baking for 10 – 15 minutes in a 400°F | 204°C.
- Remove the skin and bones, chopping the chicken and adding back into the Hatch Chile Verde sauce, making a Chicken Chile Verde Stew. Serve with hot flour tortillas and sour cream | Mexican crème | crème fraîche
More Hatch Green Chili Recipes:
Green Pimento Cheese Spread
Hatch Chili Verde Mother Sauce
Hatch Green Chili Mayonnaise
Homemade Chicken Chile Verde Recipe