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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
Tip
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
-
2
tablespoons grapeseed or other neutral oil
-
2
poblano chilies, stemmed, seeded and chopped
Directions
-
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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December 1, 2022
WOW!
I have been wanting to make a green chilli chicken recipe forever and because I never find tomatillos I had to seek them out. I am so happy I did - found fresh and just adapted - wow this is wonderful!
June 29, 2022
Adding to my favorites!
This is a really great one - I've made it 4-5x by now. I recently moved to the east coast so the tomatillos were really hard to come by - I just ordered them online in bulk. It was worth it and now I make this all the time. Also, poblanos here tend to be a lot smaller than what I am used to in CA so I have doubled them up in this recipe a few times and I actually recommend it - it gives a bit more of the mild spicy flavor. I am surprised that you don't have to roast & peel the poblanos but I honestly do not taste any bitterness in here so I am totally okay that this typical step is skipped. It makes this recipe pretty quick and easy for a weeknight.
June 5, 2022
Great, easy weeknight dinner!
Great for meal prep! Big ROI on flavor and I know it will only get better through the week.
June 3, 2022
Delicious taco variation
This was an interesting and tasty way to mix up taco night.
November 3, 2022
Absolutely delicious
Incredible recipe! The pumpkin seeds deliver an amazing nutty, buttery flavor to the classic verde sauce. I used canned tomatillos and padron peppers rather than poblanos. Great work Milk Street team!
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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.