She Strengthens

Savor the Flavor of Chile Verde

Are you ready to spice up your party game? Look no further than this mouth-watering Chile Verde recipe, perfect for burritos or served on its own. With its rich, smoky flavor and tender chicken, this dish is sure to impress your guests.

The Perfect Party Dish

What makes Chile Verde an ideal party dish? You can prepare it ahead of time and simply reheat it when you’re ready to serve. This means you can focus on enjoying the company of your guests while serving up a delicious, stress-free meal.

Aleppo Pepper: The Secret Ingredient

For an added depth of flavor, try using Aleppo pepper in your Chile Verde. This Middle Eastern spice adds a subtle, slightly sweet heat to the dish. If you can’t find Aleppo pepper, ancho chile powder makes a great substitute.

Game Plan: Prep Ahead and Relax

To make your life easier, prep the Chile Verde ahead of time. Simply warm it over medium-low heat when you’re ready to serve. This recipe serves 8, making it perfect for small gatherings or large parties.

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup all-purpose flour
• 5 tablespoons vegetable oil
• 1 large red onion, diced
• 6 medium garlic cloves, coarsely chopped
• 5 medium Anaheim chiles, cored, seeded, and diced
• 5 medium poblanos, cored, seeded, and diced
• 1 tablespoon dried Aleppo pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 1/2 pounds tomatillos, husked, rinsed, and quartered
• 2 cups low-sodium chicken broth
• 2 medium russet potatoes (about 1 pound), peeled and diced
• 3 tablespoons coarsely chopped fresh oregano leaves
• 1 (3-inch) cinnamon stick
• 1 cup coarsely chopped fresh cilantro

Instructions

1. Prepare the Chicken: Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces. Place in a large bowl, add the measured salt and pepper, and toss to combine. Add the flour and toss to coat.
2. Sear the Chicken: Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering. Add a third of the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes. Transfer to a large heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
3. Soften the Onions and Garlic: Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to the bowl with the chicken.
4. Add the Peppers and Spices: Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering. Add the Anaheim chiles, poblanos, Aleppo pepper, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
5. Combine the Ingredients: Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.
6. Finish with Fresh Cilantro: Stir in the cilantro, taste, and season with salt as needed. Serve hot and enjoy!