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Amazing Hatch Chile Chicken Verde in 40 Minutes: Incredible!

Hatch Chile Chicken Verde
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This recipe delivers tender, shredded chicken in a vibrant Hatch chile verde sauce. It is versatile for tacos, burritos, or as a main dish.

Ingredients

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  • 2 tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 lbs fresh Hatch chiles, roasted, peeled, and chopped
  • 1 (15 oz) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1/2 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Sear chicken until browned on all sides. Remove chicken and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Add roasted Hatch chiles, diced tomatoes, chicken broth, cilantro, cumin, and oregano to the pot. Bring to a simmer.
  6. Return chicken to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
  7. Remove chicken from the pot and shred using two forks.
  8. Return shredded chicken to the sauce. Stir well.
  9. Season with salt and pepper to taste.

Notes

  • Roast Hatch chiles directly over a flame, under a broiler, or on a grill until the skin is blistered and charred. Place them in a paper bag or covered bowl for 10-15 minutes to steam, then peel and remove seeds.
  • For a spicier dish, leave some seeds in the chiles.
  • This chicken verde freezes well for future meals.

Nutrition

Find it online: https://whiskdaily.com/hatch-chile-chicken-verde/