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Chicken Chili Verde Tacos
Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for convenience, and we blend a small measure of toasted pumpkin seeds into the sauce to enrich its flavor and consistency. We prefer the heartier flavor of chicken thighs, but boneless breasts work, too. Not a fan of tacos? The chili verde is equally good served with rice and beans, with the tortillas alongside.
4
Servings
Don’t worry if the tomatillo mixture seems dry when you add the chicken. As it cooks, the chicken will release some of its moisture, then cook in its own juices, resulting in a full-flavored sauce.
1 hour
Ingredients
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2
tablespoons grapeseed or other neutral oil
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2
poblano chilies, stemmed, seeded and chopped
Directions
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01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chilies and half of the onion; stir to combine, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are well browned, 10 to 15 minutes.
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Couldn't find canned tomatillos so bought fresh and charred. Store also had 1 poblano (so subbed and 1 anaheim). Charred both since I was already doing the tomatillos. Turned out well but could have used more heat. Next time I'll add a serrano or jalapeno. Pumpkin seeds were a nice touch but again, difficult to find in the little mountain town I'm in. Had some pre-roasted, lightly spiced Sedz in my pantry so subbed those. Might also be helpful to know that the pumpkin seeds should be shelled rather than whole roasted and salted seeds (or at least that's what I could gather from the photos. They were a nice addition. Next time, I'll just need to add some heat...maybe some chili's toreados on the side.