Chicken Verde Recipe

Roast vegetables

Preheat oven to 450°F (230°C) or set broiler to high. Place tomatillos, jalapeños, poblano, and quartered onion on a rimmed baking sheet. Drizzle with 1 tablespoon vegetable oil and toss to coat. Spread in a single layer and roast for 12–15 minutes, turning once, until tomatillos are blistered and peppers are charred. Remove and let cool slightly.

Sear chicken

While vegetables roast, season chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Heat a large ovenproof skillet or heavy pan over medium-high heat. Add a light drizzle of oil if needed and sear chicken 2–3 minutes per side until golden (they will finish cooking later). Transfer chicken to a plate.

Blend verde sauce

In a blender, combine roasted tomatillos, jalapeños (remove seeds for milder heat), roasted poblano (remove skin and seeds if desired), roasted onion, garlic cloves (raw or lightly roasted with vegetables), cilantro, 1 cup chicken broth, 2 tablespoons lime juice, and remaining 1/2 teaspoon cumin and 1/2 teaspoon salt. Blend on high until smooth. Taste and adjust salt or lime as needed.

Simmer chicken in sauce

Return seared chicken to the skillet (or place in a medium saucepan). Pour the blended verde sauce over the chicken. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer 12–15 minutes until chicken registers 165°F (74°C) or is tender and cooked through.

Shred or slice

Remove chicken from the sauce and let rest 5 minutes. Use two forks to shred the thighs into bite-sized pieces, or slice thinly if preferred. Return shredded chicken to the skillet with the sauce and stir to coat; simmer uncovered 2–3 minutes to let flavors meld and thicken slightly. Taste and adjust seasoning (add up to 1/4 tsp salt if needed).

Warm tortillas

Heat a dry cast-iron skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred. Alternatively, lightly brush both sides of tortillas with 1 tablespoon oil and warm in skillet for 15–20 seconds per side.

Assemble tacos

Place about 2–3 tablespoons of shredded Chicken Verde onto each warm tortilla. Top with a sprinkle of crumbled queso fresco (about 1 tablespoon per taco), a pinch of diced red onion, and a few leaves of chopped cilantro. Add a drizzle of crema or a small spoonful of sour cream if using.

Serve

Serve tacos immediately with lime wedges on the side for squeezing. Leftover verde can be refrigerated for up to 3 days and reheated gently on the stove.