Chicken Chile Verde
The secret to this tangy and spicy stew by chef Deborah Schneider is the warm tomatillo-and-chile sauce; topped with creamy avocado and cool sour cream, it’s a perfect meal. Schneider sometimes swaps pork, cubed tofu, or vegetables like zucchini or mushrooms for the chicken.
- 2 poblano chiles
- chopped avocado, for serving
- steamed rice, for serving
- 1.5 Pound boneless skinless chicken thighs, cut into 1/2-inch pieces
- 2 Tbsp vegetable oil
- kosher salt
- 1 cup cilantro leaves
- 1 white onion, minced
- 2 garlic cloves
- 1 large jalapeño, chopped
- 3 cup water
- 1 Pound tomatillos—husked, rinsed and quartered
- sour cream, for serving
- Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
- Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
- In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.
Make Ahead: The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick.
Recipe Credit: Deborah Schneider
Image Credit: John Kernick