Go Back
+ servings
Print

Gluten-Free Chicken Chile Verde

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 pound boneless skinless chicken thighs
  • Olive oil
  • Sea salt
  • 1 pound tomatillos husks removed
  • 2 jalapeno peppers
  • 1 medium yellow onion diced
  • 2 medium cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 3 cups chicken or vegetable stock
  • ¼ cup corn starch
  • 2 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • Greek yogurt or sour cream for serving

Instructions

  • Preheat the oven to 425 degrees F.
  • Score the tomatillos (i.e. cut a small slit in the bottom of each). Arrange them along with the jalapenos on a parchment-lined baking sheet. Roast in the oven, turning once 15 minutes in, until charred and soft, about 30 minutes. Set aside to cool.
  • Meanwhile, make the stew: in a large Dutch oven or stock pot, heat 1 tablespoon of olive oil. Season the chicken with sea salt and sear over high heat until nicely browned, about 4 minutes on each side. Remove to a plate.
  • Add the onions to the pan and sauté, scraping up any brown bits that formed on the bottom, until translucent, 5 minutes. Add the garlic, cumin, and 1 teaspoon sea salt. Cook one minute more. Arrange the chicken in the bottom of the pot.
  • Remove the skins from the jalapenos and add to the chicken along with the tomatillos.
  • In a small mixing bowl, whisk together the cornstarch and ½ cup of stock until dissolved. Add this “slurry” to the pot along with the remaining stock. Bring to a boil, reduce the heat, and simmer until the sauce has thickened, about 20 minutes.
  • Remove the chicken to a plate or cutting board and shred.
  • Puree the sauce with an immersion or stand blender until semi-smooth. Return the chicken to the pot and add the cilantro and lime juice. Taste for seasoning.
  • Serve the chicken chile verde over brown rice or quinoa with a dollop of Greek yogurt or sour cream.

Nutrition

Serving: 4g