Chile Verde Chicken


  • For the Verde Sauce:

  • 3 cups low-Sodium, organic chicken broth
  • 16 small tomatillos, husked
  • 2 jalapeño peppers, seeded and halved
  • 3 garlic cloves, peeled
  • 1 large white onion, chopped
  • 1 bunch cilantro (about 3 ounces)
  • 1 teaspoon ground cumin
  • juice of 2 limes
  • sea salt and freshly ground black pepper to taste
  • For the Chicken:

  • 2 tablespoons extra-virgin olive oil
  • 4 (5-ounce) boneless, skinless organic chicken breasts
  • sea salt and freshly ground black pepper


Step 1

Make the Verde Sauce:

Heat the broth in a medium pot over high heat. Once it boils, reduce the heat to medium-low and add the tomatillos, jalapeños and garlic cloves. Cook at a brisk simmer until the vegetables are soft, 5 to 6 minutes.

Step 2

Transfer the contents of the pot to a blender. Start to blend on low speed. While the blender is running, add the onion, cilantro, cumin, lime juice, salt and pepper through the feeder. Continue to blend until smooth, about 2 minutes. Set aside.

Step 3

Make the Chicken:

Heat the oil in a large sauté pan over medium-high heat. Season the chicken breasts generously with salt and black pepper and add them to the hot pan. Cook until the chicken is browned, about 3 minutes per side.

Step 4

Reduce the heat to low and add the blended verde sauce. Cover the pan and simmer until the chicken is very tender, 20 to 25 minutes.

Step 5

Transfer the chicken to a platter and using two forks, shred the meat. Return the chicken to the pan and toss with the sauce and serve immediately.

Note: Any leftover chicken can be refrigerated for up to 3 days in an air-tight container.

Nutritional Information

Nutritional analysis per serving: Calories 272, Fat 11 g, saturated Fat 2 g, Cholesterol 73 mg, Fiber 3 g, Protein 30 g, carbohydrate 12 g, Sodium 188 mg

Back to Content Library