Description
This Chicken Chile Verde recipe is a delicious and flavorful dish made with tender chicken and a vibrant green chili sauce. Perfect for a comforting meal any day of the week!
Ingredients
Units
Scale
Chicken Chile Verde:
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
- 10 ounces white onion, roughly chopped (about 1 medium)
- 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 2 Serrano or jalapeño peppers, roughly chopped, stems discarded
- 6 medium cloves garlic, peeled
- 1 tablespoon whole cumin seeds, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1 tablespoon Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
Instructions
- Combine Ingredients: Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and salt in a pressure cooker.
- Cook: Heat over high heat until sizzling, then pressure cook for 15 minutes. Release pressure.
- Blend Sauce: Transfer chicken, add cilantro and fish sauce to the cooker. Blend the mixture until smooth.
- Finish: Return chicken to the sauce, shred if desired. Garnish with cilantro and serve with tortillas and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 7g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 163mg
