Preparing Chicken Chile Verde: Ideal for Gatherings and Burrito Fillings
Pulling Together a Fabulous Chicken Chile Verde:
Craving a party-worthy dish that's both scrumptious and easy? Look no further! This Chicken Chile Verde recipe, ideal for burritos or served solo, can be prepared well in advance and reheated when ready. This crowd-pleaser is perfect for blending Aleppo pepper or ancho chile powder for a touch of smoky heat.
This dish becomes the ultimate party staple since it can be prepared ahead of time and simply warmed over medium-low heat when you're ready to serve. It's been featured in our popular stories – Burrito Bar Bonanza and Spicy Pepper Spectacular.
- Servings: 8 (12 for a Burrito Bar party)
- Difficulty: Easy Peasy
- Time: 2 hours, 20 minutes (50 minutes active)
Ingredients (18)
- 3 pounds boneless, skinless chicken thighs
- Salt, 1 ½ tsp + more to taste
- Freshly ground black pepper, ½ tsp
- All-purpose flour, 2/3 cup
- Vegetable oil, 5 tablespoons
- Large red onion, diced
- Garlic cloves, 6 medium, chopped
- Anaheim chiles, 5 medium, cored, seeded, and diced
- Poblano peppers, 5 medium, cored, seeded, and diced
- Aleppo pepper, 1 tablespoon (or substitute with ancho pepper powder or other suitable spices*)
- Ground cumin, 1 tablespoon
- Smoked paprika, ½ tsp
- Tomatillos, 1 ½ pounds, husked, rinsed, and quartered
- Low-sodium chicken broth, 2 cups
- Russet potatoes, 3 medium (about 1 pound), peeled and diced
- Fresh oregano leaves, 3 tablespoons, coarsely chopped
- Cinnamon stick, 1 (3-inch)
- Fresh cilantro, 1 cup, coarsely chopped
Spice Swap Options (if Aleppo pepper is not available):
- Ancho Pepper Powder: Offers a mild sweetness, use about half the amount as Aleppo pepper.
- Chipotle Pepper Powder: Has a smoky heat but might be too hot, start with a quarter to half the amount.
- Cayenne Pepper or Red Pepper Flakes: Provides heat but lacks the fruity sweetness of Aleppo, use much less.
- Smoked Paprika: Offers smokiness without heat, same amount as Aleppo pepper.
Instructions
- Dry the chicken with paper towels and cut it into 1 ½-inch pieces. Season with salt and pepper, then coat with flour.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add a third of the chicken, shaking off excess flour, and sear until golden brown on both sides. Transfer to a bowl. Repeat with the remaining chicken in two more batches, using 1 tablespoon of oil per batch.
- Cook the onion and garlic in the same pot until soft. Transfer the mixture to the bowl with the chicken.
- In the same pot, cook the Anaheim and poblano peppers along with Aleppo pepper, cumin, and smoked paprika, until tender. Add reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick. Stir to combine.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mixture thickens and potatoes are tender (about 1 ½ hours).
- Stir in the cilantro and adjust seasoning.
*Note: If using substitutes, the dish's flavor profile will change slightly, so adjusting other spices might be necessary to maintain balance.
- For an uncategorized variation, consider using ancho chile powder instead of Aleppo pepper in the Chicken Chile Verde recipe to change the flavor profile.
- If Aleppo pepper is not available, you can buy ancho chile powder to use as a substitute for a mild sweetness in this recipe.
- In the list of ingredients, you'll find Aleppo pepper, which adds a touch of smoky heat to the Chicken Chile Verde.
- To make this recipe even more nutritious, serve the Chicken Chile Verde on skinless chicken thighs for a lower-fat option.
