This Chicken Chile ChVerde was made from everything green. Poblano peppers, Tomatillo, Jalapeno Peppers, Green Bell Pepper, Cilantro, Parsley and Lime. It cannot get any green and fresh as this. With all this ingredients, comes the star of the show, a slow cooked tender chicken simmered in all those green fresh vegetables.

This Chicken Verde was so good it was almost like eating in a Mexican restaurant. I was first introduced to a Tomatillo sauce in one of the restaurant in downtown Vancouver. At that time, I didn’t know what is a Tomatillo.  It’s basically a green tomato sauce made form Tomatillo (a type of green tomato) that doesn’t have as much seed as the red tomato. The tomato itself has more “meat” as there are less seed. It’s not as sweet as red tomato, but it has a nice taste different from regular tomato. It’s fantastic for making sauce and I think it will be nice for stew as well. Although it may need a little bit of getting used to seeing a green sauce rather than red tomato sauce.

Anyway, this Chicken Verde was so flavourful, and even with the variation of green peppers, it didn’t come out as spicy at all. It was just right, so no need to be worried that this will be too spicy. But just in case you want 100% no heat, you easily tame the peppers down. Now the chicken, it was so tender and flavorful because of the slow cooking process. I love meat that has been slow cook, the texture of the meat is better, it melt in your mouth and fall of the bone without any effort. I am not a huge fan or pork, so I substitute it with chicken instead. It’s lean and healthier option too.

3 Way to cook this, choose what suits you

• Stove Top – This method works just as good as the other two, although this may need more monitoring. Follow the same instructions until step 4. Instead of cooking in the oven, cook on low heat on stove-top and check from time to time, stir to make sure the bottom is not getting burnt. This will take probably 1 1/2 hour, shorter time because it cooks on a direct heat.
• Oven – This is the method that I used. 300F for 2 hours.
• Slow Cooker – ollow the same instructions until step 4. Tranfer the chicken and sauce in the slow cooker. Cover and cook on high for 3 hours or low for 7 hours.

Can I make this not spicy?

Definitely! Simply reduce the jalapeño peppers which is basically the hot pepper as compare to Poblano Peppers. Use 1 jalapeño or you can totally remove to and replace it with more Green Bell Pepper or more Green Tomato. You can also reduce the Poblano peppers to 1 and just the same, replace it with more green Tomato and Green Bell Peppers. As simple as that. Adjust the heat according to your preference.

Ok, let’s get into the details. Let me show you how I made this, don’t forget to watch the video. Let’s get started!

Ingredients:

• 2 Jalapeño Pepper
• 2 Poblano Peppers
• 1/2 Green Bell Pepper
• 4 pieces Tomatillo (Green Tomato)
• Handful of fresh Cilantro
• Handful of fresh Parsley
• 1 tsp salt
• 1 -2 large skinless chicken breast or chicken thigh

Instructions:

1. Prepare the Vegetables – Wash and dry the vegetables. Spray with olive oil and arrange in a baking tray. I a Broil setting, broil the vegetables for 4 minutes in LOW settings. After 4 minutes flip the vegetables to cook the other side. You want a nice charred vegetables (not burnt). Be careful and watch the vegetable closely as the broil setting even in LOW really cooks the vegetable really quick.
   Remove from the tray and let cool slightly.
2. Cut and Remove the Seeds – Transfer the poblano peppers and jalapeño peppers in a ziplock bag. The steam will soften the peppers and will make it easy to remove the seeds. Leave for 5 minutes. Remove from the ziplock bag and cut the peppers into half. Remove the seeds and cut the peppers into smaller pieces, then cut the tomato in quartersIf you are using a food processor or a big blender, you can skip the cutting of vegetables.
3. Puree the Vegetables – transfer all the vegetables, garlic and salt in a food chopper, or food processor or blender. Puree until texture is no longer chunky.
4. Arrange the chicken in an oven safe pan. You can use skinless and boneless chicken thighs or chicken breast. Pour about 1 cup of the sauce. Slow cook in a preheated 300F oven for 1 1/2 hours. Remove from the oven  and take the chicken out of the pan leaving the sauce. Using a fork shred the chicken into small pieces. Return the shredded chicken in the sauce and add 1 cup (or more) Tomatillo Sauce. Stir then taste and adjust seasoning as desired. Retiurn to the oven and cook for another 30 minutes.
5. Serve: Serve with steamed rice and garnish with more fresh Cilantro. Cut lime wedges and Avocado.

Where to use leftover sauce

• Keep the leftover sauce refrigerated. You can use this as sauce for Enchiladas. Simply fill the tortilla with the shredded chicken and roll. Transfer in a plate and pour the sauce and sprinkle some cheese (optional).
• The sauce can also be served with roasted chicken or seared meat like steak or chicken
• or as Sauce for flatbread and pizza

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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