Description
A wholesome dish combining tender chicken with bright tomatillos and green chilies, perfect for a cozy meal.
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts
- 1 pound Tomatillos, husked and rinsed
- 2-3 medium Green Chilies (Poblano or serrano)
- 1 medium Onion, diced
- 3-4 cloves Garlic, minced
- 4 cups Low-Sodium Chicken Broth
- 1/4 cup Fresh Cilantro, chopped (for garnish)
- 1-2 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1-2 limes Fresh Lime Juice
Instructions
- Prepare the tomatillos by removing the husks and rinsing them. Cut in half and place on a baking sheet.
- Preheat the oven to 425°F (220°C) and roast the tomatillos for 15-20 minutes until slightly charred.
- Dice the onion and mince the garlic while the tomatillos roast.
- In a large pot, heat olive oil over medium heat and sauté the onion for about 5 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until aromatic.
- Add roasted tomatillos to the pot and cook for another 5 minutes.
- Stir in the green chilies and pour in the chicken broth, bringing to a gentle simmer.
- Season the chicken breasts with salt and pepper, then add to the pot once simmering.
- Cover and simmer for 20-25 minutes until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Simmer for an additional 10 minutes.
- Squeeze lime juice into the pot, adjust seasoning, and serve hot garnished with cilantro.
Notes
For a vegetarian version, substitute chicken with chickpeas or tofu. To store, let the chili cool and store in an airtight container for up to three days in the fridge or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican